Cinco De Mayo Chicken Casserole

• ground cumin↗1 teaspoon
• onion powder↗1⁄2 teaspoon
• paprika↗1 teaspoon
• chili powder↗1 tablespoon
• salt↗1 tablespoon
• chicken tenders, cut into cubes↗1 lb
• olive oil↗3 tablespoons

  divided

• small red onion↗1

  dice

• frozen bell pepper, thawed↗1 cup
• frozen corn, thawed↗2⁄3 cup
• garlic cloves↗2

  chopped

• chipotle chile in adobo, chopped sauce reserved1
• reserved adobo sauce1 tablespoon
• rice↗3⁄4
• chicken broth↗1 1⁄4 cups
• ounces cream cheese↗3
• tablespoons sour cream↗2
• cup chunky salsa1⁄2
• cup shredded cheddar cheese, divided↗1
• (6 ounce) box cornbread mix1

Step-by-step instructions

1. 1

   Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.

2. 2

   In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.

3. 3

   Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.

4. 4

   In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.

5. 5

   Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.

6. 6

   Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.

7. 7

   Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.

8. 8

   Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.