Heaven knows that I love a good casserole . . . and I love it even more when it comes together in a matter of minutes!
My good friend Trish from Mom On Timeout has just released the best cookbook of all time: 100 Creative Ways to Use Rotisserie Chicken!
There are many days that I am just too tired to cook dinner, but this book shows you how simple a delicious dinner can be just by picking up a rotisserie chicken on the way home and adding a couple more ingredients. It truly is a lifesaver!
This book is loaded with amazing recipes, including:
5 Ingredients or Less
20-Minute Dinners
Slow Cooker Creations
Savory Sandwiches
(And so much more!)
The best part of this book is that every recipe is so different. You could literally make a new recipe everyday and nothing would taste like the recipe before. There’s an amazing assortment to please every palate!
I was debating between the Chicken Parmesan Calzones and this recipe, but ultimately chose this casserole because it’s two of my favorite things (cornbread and tacos) combined into one . . . and holy cow, the combination is incredible!!!
My family loved it, I loved that it was easy, and we all loved that we had a delicious dinner that was ready in a couple of minutes. You will love this cookbook!
Trish from Mom on Timeout
Serves: 8
15 minPrep Time
33 minCook Time
48 minTotal Time
Save RecipeIngredients
- 1 Tablespoon olive oil
- 1 green bell pepper (diced and use half)
- 1 red bell pepper (diced and use half)
- 2 cups diced rotisserie chicken
- 1/2 cup water
- 1 Tablespoon taco seasoning
- 1 (15 ounce) can sweet corn (drained)
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 (8 ounce) can tomato sauce
- 1 (8.5 ounce) package corn muffin mix
- 4 ounces French fried onions (divided)
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees.
- Lightly spray a 2 quart (9 x 11 inch) casserole dish with non-stick cooking spray and set aside.
- Heat the olive oil in a medium skillet pan over medium-high heat and saute half of the red peppers and half of the green peppers for 2-3 minutes.
- Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from heat and set aside.
- Prepare the corn muffin mix according to the package instructions and stir in half of the French fried onions into the batter.
- Pour the chicken mixture into the prepared dish and spread the cornbread batter on top. Bake for about 20 minutes, or until the cornbread topping is golden brown.
- Top the casserole with the remaining onions and shredded cheese. Bake for another 3-5 minutes or until the cheese has melted.
- Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving.
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