This one’s named Hubby's Sunset Casserole because its vibrant flavors are as warm and inviting as a sunset!

Southwest chicken and cornbread casserole is a delightful fusion of flavors that brings together the comforting essence of cornbread with the bold, zesty notes of Southwestern cuisine. This dish is perfect for those who enjoy a hearty meal with a touch of spice and a hint of sweetness. Originating from the rich culinary traditions of the American Southwest, this casserole is a testament to the region's love for robust flavors and simple, wholesome ingredients. It's an excellent choice for a family dinner or a potluck, offering a satisfying and flavorful experience that will leave everyone asking for seconds.

This casserole pairs wonderfully with a fresh green salad topped with avocado and a citrus vinaigrette, which complements the rich flavors of the dish. For a more substantial meal, consider serving it alongside a side of black beans or a simple tomato and corn salsa. A dollop of sour cream or a sprinkle of fresh cilantro on top can also enhance the flavors beautifully.

Servings: 6

2 cups cooked chicken, shredded
1 cup corn kernels, fresh or frozen
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 cup shredded cheddar cheese
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 box (8.5 oz) cornbread mix
1/3 cup milk
1 egg
2 tablespoons melted butter

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the shredded chicken, corn, black beans, diced tomatoes with green chilies, 1/2 cup of cheddar cheese, sour cream, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to combine.

In a separate bowl, prepare the cornbread mix according to the package instructions, typically by combining the mix with milk, egg, and melted butter.

Spread the chicken mixture evenly in a greased 9x13-inch baking dish.

Pour the cornbread batter over the chicken mixture, spreading it out evenly.

Sprinkle the remaining 1/2 cup of cheddar cheese on top of the cornbread layer.

Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.

Allow the casserole to cool for a few minutes before serving.

For a spicier version, add a chopped jalapeño to the chicken mixture or use a spicy cornbread mix. You can also substitute the chicken with ground beef or turkey for a different protein option. For a vegetarian version, omit the chicken and add extra beans or some sautéed bell peppers and zucchini. Consider adding a layer of sliced avocado on top before serving for a creamy contrast.