Southwestern Chicken and Vegetable Casserole with Mexican Cornbread Crust

I knew I wanted to make something BIG in my new 13 1/4" Lodge cast iron skillet.  Instead of using a regular 9 x 13 glass casserole dish, I knew this skillet would work great.  And it did!

Here's our ingredients:

1 T. canola or corn oil
1 yellow onion, chopped
2 medium carrots, chopped
3 jalapenos, seeded and chopped
2 large cloves of garlic, minced
1/2 t. Chili powder
1 can Mexicorn, drained
1 (15 oz. can) Del Monte Petite Diced Tomatoes with Chipotle Peppers
1 (15 oz. can) black beans, rinsed and drained
8 oz. sour cream
1 can Campbell's Poblano and Queso Soup
2 - 3 cups shredded cooked chicken
2 cups Mexican blend cheese, divided
1 package Mexican cornbread mix
3 jalapenos, seeded and thinly sliced

Preheat oven to 350 degrees.  If you're using a LARGE cast iron skillet for the final baking of the casserole, put it into the oven to pre-heat along with the oven.

In a large skillet, over medium low heat, add 1 T. oil along with onions, carrots and chopped jalapenos.  Stirring occasionally, let the veggies begin to soften, about 5 - 6 minutes.  Sprinkle with a little salt and the chili powder.

Next add in the corn.

Now add the tomatoes...

It's the black beans' turn....

Turn off the heat and in a large bowl whisk together the sour cream and the soup.

Now stir in the shredded chicken:

Now add in the vegetables and stir to completely combine with the sour cream/soup mixture.  Add in 1 cup of the shredded cheese.

Remove the skillet you've had pre-heating with the oven.  Pour the casserole mixture into the skillet (be careful because the skillet will be HOT!) and top with the remaining 1 cup of the shredded cheese.

Bake for 20 minutes and remove from oven.

Mix the Mexican cornbread according to package directions and slowly pour over the top of the casserole.  Add the sliced jalapenos on top of the cornbread batter and bake for another 18 - 20 minutes.

Ta Da!