Mexican Chicken Cornbread Casserole

INGREDIENTS
3 cups shredded cooked chicken (I use a rotisserie chicken)
1 (11-ounce) small can corn, drained
1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
1 packet taco seasoning (I use low sodium)
1 cup sour cream
2 cups shredded Cheddar Jack or Cheddar Cheese, divided
1 packet (6 or 7 ounce) Martha White cornbread mix
1 egg, lightly beaten
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