Spicy Chicken Casserole with Corn Bread


Two weeks ago, we discovered a dish that is very similar to one of our favorites:- Tamale Pie! (p83, Sandra Lee, Semi Homemade, slow cooker recipes). It is the spicy chicken casserole with corn bread dish (p222 of the Favorite Brand Name 3 books in one).

We of course made it “our own” by introducing “home made” ingredients and using frozen rather than canned goods and making the Taco Seasoning from scratch from another of our cook book collections. We loved it so much we decided to share it. So, here it is!


You need:

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 envelope/1oz taco seasoning- (we made our own- recipe in another section)
  • 1 can black beans-  made our own- (cooked dry black beans as per package instructions)
  • 1 can diced tomatoes, drained- (used 4 fresh roma tomatoes)
  • 1 can Mexican style corn, drained- (used frozen corn)
  • 1 can diced mild green chilies, drained- (used fresh from our kitchen garden)
  • 1/2 cup mild salsa
  • 1 box of corn bread mix-use recipe on box


  • 1/2 cup cheddar cheese
  • 1/4 cup chopped red bell pepper

How to make it

1. Prepare oven to 350F degrees. Spray 2-quart casserole with non stick cooking spray. Set aside.

2. Heat oil in large skillet over medium heat. Cook chicken thoroughly.

3. Sprinkle taco seasoning over chicken in the skillet. Add black beans, tomatoes, corn, chilies and salsa, stir until well blended.

  • Transfer to prepared casserole dish.

4. Prepare cornbread mix as per package directions. (add cheddar cheese and red bell pepper)

5. Bake 30 minutes or until corn bread topping is brown.

The Result!

Here it is!  Simply Scrumplicious! 10/10

Pizza food safari

The food: Pizza

The place: Old Chicago

We went for the “All you can eat Pizza” buffet! At least that is what I call it. This was actually the fourth time we had been here. Once, for the Double Decoroni  and the other three times the Pizza buffet! But, I was in for a fat surprise.  There was a ton of pepperoni pizza and tons of mushroom pizza and nothing else. What! It’s a buffet and I wanted variety.  I was not thrilled by the lack of “supreme like” pizza. I am a girl and I need to eat my veggies. Finally after gnawing on a couple of mushroom/pepperoni i broke down and finally asked for a special order. It’s my money right?, I get what I want!

When it came, I was besides myself. I ended up eating so much I could not talk. I vowed that next time, instead of going for the buffet, I will order my very own “all meat pizza with endless toppings of olives, tomatoes, green peppers, onions, mushrooms…. Yummy!
Old Chicago on Urbanspoon

Scrumplicious rating: 8/10 because I had to request for, nay, beg for my kinda pizza, but…. I don’t regret it! I’ll definitely be back!

Mexican Food Safari

The food: Mexican

The Place: On the Border

Standard: Endless bowl of tortilla chips and salsa.

For appetizer: A side of guacamole and a bowl of queso con carne  (with seasoned beef). The bowl is a huge serving…warning two people cannot finish …even though delicious, it is just too much!

Main meal: A plate of Pepper Jack grilled chicken enchiladas with black beans and another plate of tres enchilada with seasoned ground beef and re fried beans. Each dish comes with Spanish rice.

Drinks:  Coffee and Pepsi.

We sat and ate slowly enjoying the ambiance. We did not want to leave, the music makes you feel like you went to somewhere in Latin America and the atmosphere as if you were at a local hacienda!

All in all, wonderful. We will definitely return. A shout out to Marley. You were great!

Thanks for the fresh bag of tortilla chips and the bowl of salsa.

On the Border Mexican Grill on Urbanspoon

Scrumplicious rating: 11/10 because you made us fall in love with Mexican food all over again.

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