Made with a mix of fresh, frozen, and pantry staples, this crunchy Tex-Mex casserole comes together so quickly and easily that it can be made for dinner in less than an hour on Taco Tuesday.
Ingredients
2 (8.5-ounce) boxes cornbread muffin mix
1 cup chicken broth
3 cups shredded rotisserie chicken
1 (15-ounce) jar salsa (mild or medium)
1 (12-ounce) bag frozen corn kernels, thawed
2 cups shredded Cheddar cheese
1 cup lightly crushed nacho-flavored tortilla chips
1 (2.25 ounce) can sliced black olives, drained
3 medium green onions, chopped
1 cup ranch dressing
1 teaspoon hot sauce, or to taste
Directions
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch glass or ceramic casserole dish with nonstick cooking spray.
Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish.
Bake in the preheated oven for 15 minutes.
Add shredded chicken on top of the cornbread layer. Use a spoon to dot chicken with salsa. Sprinkle corn evenly over chicken, followed by shredded cheese
Remove from the oven and sprinkle with the crushed tortilla chips, sliced olives, and green onions.
Bake in the preheated oven on the center rack for an additional 15 minutes, or until the bottom crust is golden brown.
Cut into 6 or 8 rectangles to serve.
Mix together ranch dressing with hot sauce in a small bowl and drizzle over the top of casserole.
Reviewed by EL KATIBI MARIA
on
November 13, 2025
Rating:
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