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jalapeno chicken corn bake

Jalapeño Chicken Corn Bake

Course Main Course, Main Dish
Cuisine Mexican


  • 1 lb King's Hawaiian Sweet Bread cut into 1-inch cubes
  • 2 10-ounce cans Mexicorn drained
  • 2-3 jalapeno peppers (halved, seeded, and membranes removed), chopped
  • 1/2 cup red onion chopped
  • 1 can Black olives sliced
  • 1 17- ounce chicken shredded
  • 6 large eggs
  • 3 1/4 cup 1% milk
  • 2 cloves garlic pressed
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon chili powder
  • 24 ounces salsa
  • 1 8- ounce sour cream low fat
  • 2 limes


  • Place half of the bread cubes into a greased 9x13 pan. (Since we were making this in the microwave, Joe used a differently sized pan. It's the Deep Covered Baker from the Pampered Chef, and its dimensions are 9x12x5.)
  • Sprinkle corn, jalapeños, onions, black olives, and shredded chicken evenly over the bread. Top with half of the cheese and the remaining bread.
  • Whisk together the eggs, milk, and seasonings. Pour the mixture evenly over the whole pan. Gently press bread down into the pan to ensure it's covered with the mixture. Top with remaining cheese.
  • Microwave for 25 minutes or cover with foil and bake at 325 for 30 minutes. (Our pan has a lid, so we used that instead of foil.)
  • Remove the lid and microwave an additional 10 minutes or bake another 15 to 20 minutes or until a knife inserted into the center of the pan comes out mostly clean.
  • Note: This dish can be prepared, covered, and refrigerated overnight. Bake 45 minutes covered and 15-20 minutes uncovered.
  • Let stand for 10 minutes before serving.
  • To serve, top with fresh-squeezed lime juice, salsa, and sour cream.
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