Peel, trim, and cut carrot into 1/4" slices on an angle.

Halve and peel onion. Cut halves into 1/2" dice.

Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.

Trim and thinly slice green onions, keeping white and green portions separate.

Pat chicken breasts dry, and season both sides with 1/4 tsp salt and a pinch of pepper. Cut into 1" dice.

Set aside 1/4 cup cornbread mix.

In a mixing bowl, combine remaining cornbread mix with 1/2 cup water, and half the cheese.

Stir mixture, adding additional water 1 Tbsp. at a time, until fully combined and a thick, spreadable batter forms. Set aside.

Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken, carrot, red bell pepper, seasoning blend, onion, white portions of green onions, and 1/4 tsp. salt to hot pan.

Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes.

Add reserved 1/4 cup cornbread mix to pan and stir until dissolved.

Add 1/4 cup water and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

Transfer filling to prepared casserole dish. Stir in remaining cheese. For best results, use a 2-quart casserole dish. You may also use a small cast iron skillet. Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if cornbread layer is thin.

Bake in hot oven until cornbread is golden brown, 20-25 minutes.

Rest at least 5 minutes to cool slightly and set.

Plate dish as pictured in front of card, garnishing with reserved green portions of green onions, cholula (to taste or leave off for kids), and sour cream. Bon appétit!