Southwestern Chicken and Squash Casserole with Cornbread Topping

Follow our step-by-step guide on how to make Southwestern Chicken and Squash Casserole with Cornbread Topping.

1. Step 1

   Preheat your oven to 375°F (190°C) and grease a 7x11-inch baking dish.

2. Step 2

   In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and yellow squash, cooking and stirring frequently until they are fork-tender, about 4 minutes. Stir in the white and light green parts of the scallions, along with the chili powder, cumin, and garlic powder. Set the scallion tops aside for garnish later.

3. Step 3

   Add the drained corn and diced tomatoes to the skillet, along with the chopped cooked chicken. Cook while stirring occasionally until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper to taste. Transfer the mixture to a large mixing bowl.

4. Step 4

   In the same skillet, pour in the evaporated milk. Toss the shredded Cheddar cheese with cornstarch and add it to the skillet. Stir frequently until the cheese is melted and well blended, about 2 minutes. Mix in the chopped cilantro.

5. Step 5

   Pour the cheese sauce over the vegetable and chicken mixture in the bowl, stirring to combine. Taste and adjust the seasonings as needed.

6. Step 6

   In a separate bowl, combine the cornbread mix, milk, and egg. Stir until the mixture is smooth. Carefully pour this over the casserole mixture in the baking dish; it will be quite full. Dot the top with jalapeno slices to your taste.

7. Step 7

   Bake in the preheated oven for 25 to 30 minutes, or until the cornbread topping is set and golden brown. Allow the casserole to cool slightly before serving. Garnish with the reserved scallion tops.