This cheesy chicken tamale casserole from Food Snob 2.0 is good to serve if you have a large number of guests. It’s easy to prepare and put together, and you can have more time in preparing your home for them. This is also a family recipe, and you can just adjust the ingredients if you have picky eaters at home. A simple dish that makes my family happy is always a good dish for me. This is one of those! I hope you enjoy this recipe as much as my family does!
Our friend over at Food Snob 2.0 has this to say about the recipe:
“Hands down THE BEST casserole I have EVER made. My family and BR tore this casserole up. It is reminiscent of a chicken tamale without all the work of stuffing corn husks.”
I have never had the patience for making chicken tamale, so this is the next best thing ever! You will not regret making this as this will surely become a hit!
Ingredients
3 Tyson chicken breasts (full breasts)
1 16 oz jar of Pace medium salsa
1 box Jiffy corn muffin mix
1 14 oz can of Green Giant creamed corn
1/2 cup of Sargento shredded extra sharp cheddar cheese
1 4 oz can of Old El Paso green chiles
1 egg white from an Eggland’s egg
1/3 cup Borden skim milk
1 tsp McCormick cumin
1/8 tsp McCormick cayenne pepper
1 additional cup of Sargento shredded extra sharp cheddar cheese
Instructions
Take the 3 chicken breasts and place them in a 4qt or smaller slow cooker.
Cover the chicken with the salsa and cook on high for 2 hours. When the chicken is done, shred the chicken with a fork and allow the salsa to fully cover the chicken.
Preheat the oven to 400.
In a large mixing bowl, combine jiffy corn muffin mix, creamed corn, cheese, chiles, egg white, milk, cumin, and cayenne and mix well. It should feel like a regular corn muffin mixture but smell awesome.
Pour the corn muffin mixture into a 9×13 baking dish that has been sprayed with cooking spray. Bake the corn muffin mixture until almost set, 25 minutes.
Remove the corn muffin from the oven and poke holes all over the surface of the corn muffin. Pour the shredded chicken and salsa on top of the corn muffin and cover with remaining cheese. Place in the oven for 10 additional minutes or until cheese is melted.
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Quick Tip: For a more serious flavor in the chicken, instead of boiled chicken (like the recipe called for), you can slow cook the chicken in the salsa. But you can still boil the chicken, shred it, and cover it with salsa to save time.
Thanks again to Food Snob 2.0 for this amazing recipe.
