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Chicken Chili Cornbread Casserole

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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

Details

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.

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