Tex-Mex Chicken and Cornbread Casserole
Romaine with Oranges and Cilantro
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp butter
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 (10-oz) can diced tomatoes and green chiles, drained
- ½ cup sour cream
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp ground cumin
- 1 Tbsp fresh lime juice
- 2 (8.5-oz) pkg corn muffin mix
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375°F. Cut chicken into bite-size pieces; season lightly with salt and pepper.
- Melt butter in a 10-inch ovenproof skillet over medium heat. Add chicken, onion, and garlic; cook, stirring occasionally, 5 to 6 minutes or until chicken is done. Remove from heat; stir in tomatoes, sour cream, cilantro, cumin, and lime juice.
- Prepare both cornbread mixes according to package directions. Add cornbread batter to chicken mixture, stirring until blended. Stir in cheese.
- Bake 30 minutes or until golden brown.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- ½ cup fresh cilantro leaves
- 2 oranges, sectioned
- ½ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
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