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Chicken Chile Cornbread Casserole Recipe

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This recipe for Chicken Chile Cornbread Casserole, by , is from The Nash Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Gilliland
Added: Friday, July 11, 2008


No-Stick Cooking Spray
2 Cups Chopped Cooked Chicken
2 Cups Shredded Monterey Jack Cheese
1 11 oz. Can Mexican-Style Corn, Untrained
1 8 1/2 oz. Can Cream-Style Corn
1 4 oz. Can Diced Green Chilies, Untrained
2 Tbsp. Cornmeal Mix
1 Tsp. Chili Powder
1 Tsp. Cumin
1 Tbsp.Chopped Cilantro
1/2 Tsp. Salt
1 Cup Cornmeal Mix
3/4 Cup Milk
3 Tbsp. Vegetable Oil
1 Large Egg, Lightly Beaten

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




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