"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Chicken Chili Casserole Recipe

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This recipe for Chicken Chili Casserole, by , is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nita Sinor
Added: Wednesday, January 28, 2009


1/4 cup vegetable oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
3 T cornmeal
2 1/2 cups chicken broth
1 cut tomato sauce
4 cups chopped or shredded cooked chicken
2 cups corn kernels
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
3 cups tortilla chips
1 1/2 cups finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese

In a large stockpot or Dutch oven, heat oil over medium heat. Add the onion, garlic, chili powder, cumin and oregano. Saute' for 3 minutes, or until the garlic is fragrant.

Add the cornmeal, stirring for about 2 minutes. Slowly add the broth and tomato sauce, then bring mixture to a boil and simmer for 10 minutes.

add the chicken, corn, salt and pepper. Simmer, uncovered, for 30 minutes. Stir frequently to prevent sticking.

Lightly coat a 9x13 inch baking dish with cooking spray. Line the dish with enough tortilla chips to cover the bottom. Spoon the chili over the chips, then top with remaining chips and sprinkle with the cheeses.

Let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.

The day before serving, move the chili to the refrigerator and let thaw overnight. When ready to serve, preheat oven to 350F. Let the chili sit at room temperature for 30 minutes.

Bake the chili, covered, for 20 minutes. Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling. Serve immediately.

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