Ingredients
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4 boneless skinless chicken breasts, cut into eight cubes
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2 tablespoons olive oil
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1 (1 ounce) envelope taco seasoning
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1 cup frozen corn, cooked as directed
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2 (15 ounce) cans s and w brand caribbean black beans
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1 (7 ounce) can diced green chilies
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1 (14 ounce) can diced tomatoes with jalapenos
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1/2 cup medium salsa
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1 tablespoon chicken soup base, paste (Smart and Final brand if interested)
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1 (8 1/2 ounce) package sweet cornbread mix (Jiffy brand)
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1/2 cup grated colby cheese or 1/2 cup cheddar cheese
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1 (2 1/4 ounce) can sliced olives, drained
Instructions
- 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.