Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

• servings: 8 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 (8.5-ounce) boxes cornbread muffin mix

1 cup chicken broth

3 cups rotisserie chicken

1 (15-ounce) jar salsa (mild or medium)

1 (12-ounce) bag corn kernels, thawed

2 cups shredded Cheddar cheese

1 cup nacho-flavored tortilla chips

1 (2.25 ounce) can 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

Bake in the preheated oven on the center rack for an additional 15 minutes, or until the bottom crust is golden brown. Remove from the oven and sprinkle with the crushed tortilla chips, sliced olives, and green onions.

Mix together ranch dressing with hot sauce in a small bowl and drizzle over the top of casserole.

Cut into 6 or 8 rectangles to serve.

Nutrition

• Calories: 786 kcal
• Total Fat: 44 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 142 mg
• Sodium: 1901 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 7 g
• Total Sugars: 18 g
• Protein: 36 g