Ingredients

• 2 , 8.5-ounce
• 1 cup chicken broth
• 3 cups rotisserie chicken
• 1 , 15-ounce
• 1 , 12-ounce
• 2 cups shredded Cheddar cheese
• 1 cup nacho-flavored tortilla chips
• 1 , 2.25 ounce
• 3 medium green onions , chopped
• 1 cup ranch dressing
• 1 teaspoon hot sauce , or to taste

Instructions

1. 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.
2. 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.
3. 3 Bake in the preheated oven for 15 minutes.
4. 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
5. 5 Bake in the preheated oven on the center rack for an additional 15 minutes, or until the bottom crust is golden brown.
6. 6 Mix together ranch dressing with hot sauce in a small bowl and drizzle over the top of casserole.
7. 7 Cut into 6 or 8 rectangles to serve.

Nutrition per serving