Made with a mix of fresh, frozen, and pantry staples, this crunchy Tex-Mex casserole comes together so quickly and easily that it can be made for dinner in less than an hour on Taco Tuesday.
Ingredients
- 2 boxes cornbread muffin mix , 8.5-ounce
- 1 cup chicken broth
- 3 cups rotisserie chicken
- 1 jar salsa , 15-ounce
- 1 bag corn kernels , 12-ounce
- 2 cups shredded Cheddar cheese
- 1 cup nacho-flavored tortilla chips
- 1 can black olives , 2.25 ounce
- 3 medium green onions , chopped
- 1 cup ranch dressing
- 1 teaspoon hot sauce , or to taste
Instructions
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1
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch glass or ceramic casserole dish with nonstick cooking spray.
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2
Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish.
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3
Bake in the preheated oven for 15 minutes.
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4
Add shredded chicken on top of the cornbread layer. Use a spoon to dot chicken with salsa. Sprinkle corn evenly over chicken, followed by shredded cheese
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5
Bake in the preheated oven on the center rack for an additional 15 minutes, or until the bottom crust is golden brown.
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6
Mix together ranch dressing with hot sauce in a small bowl and drizzle over the top of casserole.
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7
Cut into 6 or 8 rectangles to serve.
Nutrition Facts
Per serving
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