Oy, the ugly deliciousness of a casserole! I know there are amazing photographers that can make a scoop of casserole look great on a plate, but that has never been my fortune. As you can tell. Check out my King Ranch Chicken Casserole if you need further proof. Barfola.

All I have to say is, don’t judge a book by its cover. My buddy, Marina, submitted this recipe last year when I was hosting the BSI contest on my blog, and I ended up making it as soon as she sent it. After reading through it, I think you’ll see why I had to make it ASAP. Seriously–look at the ingredients in the recipe below.  Whipping cream, butter, bacon grease and bacon?  There is enough fat in there to make Paula Deen die a happy death.

Believe me, this casserole is in-cre-di-ble. Please make it and judge it by the flavor, not my photo skills. :)

Fiesta Chicken & Southwest Cornbread Casserole

Printable recipe
Printable recipe with picture

½ cup onions, chopped
½ cup butter
½ cup flour
1 (10 oz) can cream of mushroom soup
1 cup whipping cream
2 cups chicken broth or stock
3 tablespoons Tabasco Green Pepper sauce (optional)
4 cups cooked chicken breast, chopped
1 (10 oz) can Ro-Tel tomatoes, drained
1 (11 oz) can Mexicorn, drained
1 (4 oz) can chopped green chilies
Southwest cornbread (recipe follows)
1 cup grated Monterrey Jack cheese

SOUTHWEST CORNBREAD:
1 ½ cup flour
½ cup yellow cornmeal
2 tablespoons sugar
2 tablespoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 to 1 1/2 cups buttermilk
1/4 cup bacon dripping
1 large egg
1 cup yellow kernel corn, drained
10 slices crisp bacon, crumbled
1 (4 oz) can Ortega chopped green chilies
½ cup minced green onions
½ cup grated Monterrey Jack Cheese

Preheat oven to 400 degrees F.

Sauté onions in butter until soft. Add flour and blend well. Add soup, whipping cream, broth, and Tabasco green pepper sauce (if using). Cook until thick. Add chicken, tomatoes, corn and chilies.Pour chicken mixture into a large deep 13-inch casserole baking dish and set aside.

Mix the first 6 ingredients for the Southwest Cornbread together and set aside.  In a separate small bowl, beat together the buttermilk, bacon dripping and egg.   Stir in dry ingredients only until moistened: DO NOT OVER MIX. Batter will be lumpy. Stir in corn, crumbled bacon, chilies, onions and cheese.  Spoon batter over the top of the casserole and spread to edge of casserole covering chicken completely. Sprinkle with 1 cup of Monterrey Jack cheese.

Bake in preheated oven for 20 to 25 minutes. Allow to stand for 5 to 10 minutes before serving so it can set up a little.

Serves 9-12