Coat the bottom of a 9-inch x 13-inch baking dish with half the cornbread mixture. Repeat Step 2 two more times. To make this Mexican Chicken Cornbread Casserole super quick, easy, and stressfree, I used shredded chicken form a rotisserie chicken.

Return dish to oven and bake for 10 minutes more. Stir in the taco seasoning.

There should be a total of three layers. (Tip- If you remove the chicken from the bone right when you get home from the store and the meat is still warm, it is much quicker and easier to do. Blend together and pour into a greased 9x12 inch casserole dish. In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink. Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.

Reminiscient of traditional cornbread dressing, this casserole variation includes chicken. Top crumbs with all of the chicken mixture. 4.

5. It …

Remove dish from oven, sprinkle with cilantro, let sit 5 minutes and serve.

Spoon liquid from the crockpot (no chicken) to the bottom of a 9″x13″ casserole dish; Then layer corn tortillas, chicken (with some juice), corn, and shredded cheese.

Pick up a deli-roasted bird if you don't have 3 1/2 cups of chopped chicken on hand. When time is up, sprinkle cornbread with half the cheese, top with chicken mixture and sprinkle with the remaining cheese. Gently press the crumbs into the dish.

Mix, but do not bake the corn bread as directed on the package. Top chicken with remaining cornbread, spread evenly, and don't press the crumbs...just leave them as is. Don't pack them in, just a little smoosh. Spread chicken evenly over cornbread. While cornbread is baking, mix together chicken, beans and BBQ sauce.