Tex-Mex Chicken Cornbread Casserole

I had made cornbread but was worried it would dry out before I could finish the loaf.  Then it hit me; use the cornbread as breadcrumbs on a delicious Tex-Mex casserole.  It is as good as it sounds, thanks for asking.

Tex-Mex Chicken Cornbread Casserole

Serves 6
Total time: 50 minutes

Ingredients:

8-10 boneless, skinless chicken tenders, cut into 2" chunks
1 small onion, diced
1 bell pepper, stem and seeds removed, large-diced
1/2 cup fresh or frozen corn
One 15-oz can black beans, drained and rinsed
One 15-oz can diced tomatoes, drained
One 10-oz can cream of chicken soup
1 package Frontera Roasted Tomato Chicken Skillet Sauce
Salt and pepper
1/2 loaf day-old cornbread
1/2 cup shredded Mexican blend cheese

Directions:

1. Preheat the oven to 350ºF and grease a medium-sized casserole dish.  You can also prepare in a Dutch oven.

2.  In a medium skillet or Dutch oven over medium heat, heat 1 tablespoon of canola oil.  Add the chicken, onion, and bell pepper and cook until chicken is cooked through, 5-7 minutes.  Add in the corn, black beans, and tomatoes.  Stir in the cream of chicken soup and skillet sauce, and salt and pepper to taste.  Allow to simmer for 5-10 minutes.

3.  Pour mixture into prepared casserole dish.  Break up the cornbread over the top.  Bake in the oven for 25 minutes.  Add cheese and cook for another 10 minutes.  Allow to rest for 5 minutes before serving.