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Mexican Chicken Cornbread Casserole


3 cups shredded cooked chicken, cooked, leftover or rotisserie 
1 (10 ounce) can Rotel diced tomatoes with green chilies (not drained)
1 (11-ounce) small can corn, drained
1 packet taco seasoning 
2 cups shredded Cheddar Jack or Cheddar Cheese, divided
1 packet cornbread mix
1 cup sour cream
1 egg, lightly beaten

FIRSTLY. Hot oven375F. n a bowl, mix together chicken, taco seasoning, sour cream, corn, diced tomatoes, and 1 cup of cheese. 
Transfer into a 10-inch cast iron pan or a casserole dish that is about the same size. 
Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. 
Pour on top of chicken mixture. 
Place in oven and bake for about twenty-five mins. 
FINALLY. Let cool slightly before cutting

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