Southwestern Chicken Casserole Monday, April 23, 2012

Ingredients

Belinda Ellis

2 cups diced cooked chicken
1 11 oz can Southwestern-style corn, drained
1 8 oz can cream-style corn
1 4 oz can diced green chilies, drained
2 tsp chili powder
2 cups shredded Monterey Jack cheese
1 cup, plus 2 TBSP self-rising corn meal mix, divided
3/4 cup milk
1 large egg, lightly beaten
3 TBSP vegetable oil

Directions

Heat oven to 400 deg. Coat a 7x11-inch glass-baking dish or a 9-inch square baking dish with cooking spray. Combine chicken, Southwestern-style corn, cream-style corn, green chilies, chili powder, cheese and 2 TBSP corn meal mix. Spoon into prepared dish. Combine 1 cup of corn meal mix, milk, egg and oil. Spoon the cornmeal mixture onto the chicken. Bake 35 to 40 minutes or until cornbread is golden brown.

WVLT VOLUNTEER TV

6450 Papermill Drive Knoxville, TN 37919 Phone - (865) 450-8888; Fax - (865) 450-8869
Gray Television, Inc. - Copyright © 2014 WVLT-TV Inc. - Designed by Gray Digital Media - Powered by Clickability