Best Spicy Cornbread Chicken Recipes

SPICY CHICKEN AND CORNBREAD - CASSEROLE

Steps:

• In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
• Stir in the taco seasoning.
• Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
• Blend together and pour into a greased 9x12 inch casserole dish.
• Mix, but do not bake the corn bread as directed on the package.
• Spread the uncooked cornbread mixture on top of the casserole.
• Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
• Bake in a hot oven at 350 degrees for 35-45 minutes.
• You want the cheese and the corn bread to turn a nice light golden brown color.
• If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.

SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.
• In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.
• Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.

CREAMY-SPICY CORNBREAD CHICKEN BAKE

Steps:

• Heat oven to 425°F.
• Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
• Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
• Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.

CORNBREAD TOPPED SPICY CHICKEN CASSEROLE

Steps:

• Heat oil in large skillet over medium heat. Cook chicken until no longer pink.
• Sprinkle taco seasoning over chicken. Add black beans, tomatoes, corn, chilies, and salsa. Stir until well blended.
• Transfer to 2-quart casserole dish
• Prepare corn bread mix according to package directions, adding cheese and bell pepper. Spread over chicken mixture.
• Bake at 350 for 30 minutes or until cornbread is golden brown.

SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD RECIPE - (4.7/5)

Steps:

• 1 Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly. 2 In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread. 3 Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.

SPICY CORNBREAD CHICKEN

Steps:

• 1. preheat oven to 350.
• 2. place the buttermilk in a shallow bowl.
• 3. in another bowl, combine the remaining ingredients except the drumsticks, mix well. dip the drumsticks into the buttermilk and then into the cornmeal, mix completely coating the drumsticks.
• 4. place in a single layer in a 9x13 inch baking dish that has been coated with nonstick vegetable spray. bake for 50-55 minutes, until browned and the juices run clear.

SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.
• In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.
• Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.