"The belly rules the mind."--Spanish Proverb

Chicken Chili Casserole Recipe

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

Debra Kososki
Added: Tuesday, April 15, 2008


1/4 c. vegetable oil
1/2 c. finely chopped onion
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
3 tbls. corn meal
2 1/2 c. chicken broth
1 c. tomato sauce
4 c. chopped or shredded cooked chicken
2 c. corn
1 (15 oz.) can black beans, rinsed and drained
1 1/2 tsp. salt
1/2 tsp. fresh ground black pepper
3 c. tortilla chips
1 1/2 c. shredded mild cheddar cheese
1/2 c. Monterrey jack cheese, shredded

In a large stock pot, heat oil over medium heat. Add, onion, garlic, chili powder, cumin and oregano to the oil and saute for 3 minutes or until the garlic becomes fragrant. Add corn meal to the mixture and stir for about 2 minutes. Slowly add chicken broth and tomato sauce. Bring mixture to a boil and simmer for 10 minutes. Add chicken, corn, beans, salt and pepper; simmer uncovered for 30 minutes stirring frequently to avoid sticking. Spoon mixture over tortilla chips and top with cheese, serve.




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