Spiced hot chocolate & chicken casserole recipes to warm you up

SAN ANTONIO – When it’s chilly, a hot mug or bowl of comfort food will warm you right up!

Chef to Table shares a pair of tasty recipes below, including a spiced hot chocolate and a chicken casserole dish.

This unique casserole combines the comforting texture of cornbread with bold Southwest flavors, making it perfect for warm weather. It’s budget-friendly, easy to make and packed with flavor.

Spiced Mexican Hot Chocolate

Ingredients:

• 2 cups whole milk (or milk alternative)
• 3 ounces chopped dark chocolate (70% cocoa or higher)
• 1 tablespoon cocoa powder
• 1 tablespoon sugar (or sweetener of choice)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1/8 teaspoon cayenne pepper (optional, for a little kick)
• Whipped cream or marshmallows for topping
• Grated chocolate or a cinnamon stick for garnish

Directions:

Heat the milk in a saucepan over medium heat until warm but not boiling.

Add the dark chocolate, cocoa powder, sugar, cinnamon, chili powder, and cayenne pepper. Stir until the chocolate is melted and the mixture is smooth.

Pour into mugs, top with whipped cream or marshmallows, and garnish with grated chocolate or a cinnamon stick.

Share how the spices bring a cozy warmth and make this hot chocolate a crowd-pleaser.

Southwest Chicken and Cornbread Casserole

Ingredients:

• 1 box (8.5 ounces) cornbread mix (plus ingredients listed on the box)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 can (10 ounces) diced tomatoes with green chilies, drained (e.g., Rotel)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: chopped cilantro, diced avocado, sour cream, hot sauce

Directions:

Preheat the oven: Set your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Prepare the cornbread layer: In a bowl, prepare the cornbread batter according to the package instructions. Spread half of the batter evenly into the bottom of the greased baking dish.

Make the filling. In a large bowl combine shredded chicken, black beans, corn, diced tomatoes, sour cream, chili powder, cumin, smoked paprika, salt and pepper. Mix well.

Assemble the casserole: Spoon the chicken mixture evenly over the cornbread batter. Sprinkle shredded cheese on top, then dollop the remaining cornbread batter over the filling in small spoonfuls (it will spread slightly as it bakes).

Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cornbread is golden and the filling is bubbling.

Serve: Let it cool for 5 minutes before serving. Garnish with cilantro, avocado or a dollop of sour cream for extra flavor.