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

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

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

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

Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño.

Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Set aside 2 Tbsp. corn muffin mix.

In a mixing bowl, combine remaining corn muffin mix, 1/4 cup water, cheese, green portions of green onions (reserve a pinch for garnish), and a pinch of salt.

Stir mixture until combined and a thick, spreadable batter forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Set aside.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add chicken, carrots, bell peppers, Cajun seasoning (use less if spice-averse), jalapeños (use less if spice-averse), yellow 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 2 Tbsp. corn muffin mix to hot pan and stir until dissolved.

Add 1/4 cup water and a pinch of salt and bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

Remove from burner.

Transfer filling to prepared casserole dish. Top filling with topping. For best results, use a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if topping layer is thin.

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

Carefully remove from oven. Let cool and slightly set, 5 minutes.

Plate dish as pictured on front of card, garnishing with sour cream and remaining green portions of green onions. Bon appétit!