Chicken Chile Cornbread Casserole

Photo by Debra W.

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray

  • 2 cups chopped cooked chicken

  • 2 cups (8 oz.) 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 chiles, undrained

  • 1 cup White Lily® Self-Rising Buttermilk Cornmeal Mix, plus 2 tbsps., divided

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 tablespoon chopped cilantro

  • 1/2 teaspoon salt

  • 3/4 cup milk

  • 3 tablespoons Crisco® Pure Vegetable Oil

  • 1 large egg, lightly beaten

Directions

1.HEAT oven to 400°F. Lightly spray a 9-inch square baking dish with no-stick cooking spray. 2.COMBINE chicken, cheese, Mexican-style corn, cream-style corn, chiles, 2 tablespoons cornmeal mix, chili powder, cumin, cilantro and salt. Spoon into prepared dish. 3.COMBINE remaining 1 cup cornmeal mix, milk, oil and egg until smooth. Pour over chicken mixture. 4.BAKE 35 to 40 minutes or until cornbread is golden brown.

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