Chicken Chili Cornbread Casserole

By TMaloy

Ingredients

• Topping:
• 2 cups cooked chopped chicken
• 2 cups shredded Monterey Jack cheese
• 1 (11 oz.) can Mexican style corn, undrained
• 1 (8 1/2 oz.) can cream style corn
• 1 (4 oz.) can diced green chilies, undrained
• 2 T. White Lily Self-Rising Cornmeal
• 1 t. chili powder
• 1 t. cumin
• 1 T. cilantro
• 1/2 t. salt
• 1 cup White Lily Self-Rising Cornmeal
• 3/4 cup milk
• 3 T. veg. oil
• 1 large egg, beaten

Preparation

Step 1

Heat oven to 400. Lightly spray 9 inch baking dish with non stick spray. Combine: all ingredients except topping mix. Spoon into prepared dish. Combine: topping mixture until smooth. Pour over chicken mixture. Bake for 35-40 minutes or until the cornbread is golden brown. Makes 6 servings.