Hot and Spicy Chicken


(5 votes) 4 5

A casserole that you can make as mild or as hot as you like.

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Valrico, Fl


  • 3 lb. chicken cutlets, cut into bite-sized pieces
  • 1 10-oz. pkg. frozen corn
  • 1/2 C. chicken broth
  • 1 med. onion, cut into wedges
  • 1/2 - 1 C. Picante salsa
  • 4 tsp. corn starch
  • 1 8-1/2-oz. corn bread mix
  • 1 1/2 C. shredded cheddar cheese (extra sharp)
  • 2 4-oz. cans diced green chili peppers, drained

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Combine chicken, corn, broth and onion. Bring to a boil, reduce heat. Simmer uncovered for 10-15 minutes and add salsa. Stir 2 Tbs. water into cornstarch, Add to mixture. Cook and stir until bubbly and then cook for 2 minutes more. Prepare corn bread. Pour chicken mixture into 10x6x2-inch baking dish. Sprinkle with cheese and chilies. Spoon cornbread on top. Bake at 425 degrees for 20 minutes.

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