Chicken Chile Cornbread Casserole
By chefebbie
Rate this recipe
5/5
(1 Votes)
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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
Details
Servings 6
Preparation time 15mins
Cooking time 55mins
Preparation
Step 1
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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