Chicken and Olive Tamale Pie

By jeknudson

Ingredients

• 1 1/4 cups water
• 1/2 cup cornmeal
• 1 14 3/4 ounce can cream-style corn
• 1 pound shredded cooked chicken* (about 3 cups)
• 1 16 ounce jar mild or medium green or red salsa
• 1/4 cup pimiento-stuffed green olives, chopped
• 1 tomato, thinly sliced
• 1/4 cup crumbled queso fresco or feta cheese (optional)
• Snipped fresh cilantro, green onion, and/or chili powder (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 400 degrees F.

2. In a large saucepan bring the water to boiling. Gradually whisk in cornmeal; reduce heat. Cook, whisking constantly, for 3 minutes. Stir in corn; return to boiling. Reduce heat to medium-low. Cook, stirring frequently, for 10 minutes.

3. Meanwhile, in a 1-1/2-quart gratin or 2-quart rectangular baking dish combine shredded chicken, salsa, and olives. Spoon cornmeal mixture over chicken mixture. Top with tomato slices. Bake, uncovered, for 20 to 25 minutes or until mixture is heated through.

4. If desired, top with crumbled cheese and sprinkle with cilantro, green onion, and/or chili powder.