Mexican Cornbread Chicken Casserole "Wild Wednesday Recipes"

Wednesday nights in our house are special for me and my youngest. It is mommy son night. We cook dinner together, picking one of our favorite meals and then eat dinner in front of the TV, either watching one of our favorite shows or a movie. My husband usually has a meeting on Wednesdays at his lodge and he is "Mr Picky" when it comes to food especially anything Mexican or Chinese which me and little man love,  so we really look forward to Wednesday nights and this in one of our favorite meals to make together.

Ingredients  

1lb of Chicken Breast cubed
4oz of Cream Cheese (1/2 package)
1 10oz can of diced tomatoes with green chilies
1 15oz can of black beans drained. 
1 1/2 cups frozen corn thawed  or 1 12oz can of corn drained
1 package of taco seasoning or you can us my recipe for Homemade Taco Seasoning
2 c of Shredded Cheese (we use sharp cheddar)
2T of EVOO (extra virgin olive oil)
1 package of cornbread mix
1 egg 
1/3 cup of milk

Preheat oven 375 degrees. Grease a 9x9 baking pan. 

In a skillet put the EVOO on medium heat then add the chicken and brown the chicken till the juices run clear. Next add the tomatoes with green chilies, taco seasoning and the cream cheese mix well then stir in the beans and corn. simmer for about 5 minutes then pour into a greased baking pan and top with cheese. Next in a medium bowl combine your cornbread mix, egg and milk then whisk till combine and pour over top of your casserole and bake in your preheated oven till the casserole is bubbling and the corn bread is browned and set approximately 30-40min.