Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. cubed cooked chicken | ||
| 8 oz. Monterey Jack cheese, shredded, divided | ||
| 1 (12 oz) can Niblets corn | ||
| 1 (10.75 oz) can cream of chicken soup | ||
| 1 c. flour | ||
| ¼ c. cornmeal | ||
| 1 ¾ tsp. baking powder | ||
| 1 tsp. seasoned salt | ||
| 1 ½ c. milk | ||
| ½ c. butter or margarine, melted | ||
| 3 eggs, beaten | ||
| ¼ c. chopped onion | ||
| 1 (4 oz) can chopped green chilies, drained |
Directions
- Preheat oven to 350 degrees. Grease 9-by-13-inch dish or 3-quart casserole dish.
- In large bowl, combine chicken, 1 cup cheese, corn and soup. Spoon into prepared baking dish.
- In medium bowl, combine flour, cornmeal, baking powder and seasoned salt. Stir in milk, margarine and eggs just until moistened. Batter may be slightly lumpy. Stir in onion and chilies. Pour over chicken mixture.
- Bake for 50 to 60 minutes or until golden brown and set.
- Sprinkle with remaining cheese and return to the oven for a few minutes until cheese is melted.
- Let stand 10 minutes before serving.