"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Santa Fe Chicken and Dressing Recipe

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This recipe for Santa Fe Chicken and Dressing, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siegel
Added: Monday, September 29, 2008


3 cups cornbread stuffing mix
2 cups chopped cooked chicken
1 (4.5-oz) can chopped green chiles, drained
1/2 (7-oz) jar roasted red bell peppers, drained and chopped
2 teaspoons ground coriander
1 can cream of mushroom soup, undiluted
1 (8-3/4 oz) can cream-style corn
1 cup sour cream
2 teaspoon ground cumin
1 cup (4 oz) shredded Monterey Jack cheese
Tortilla chips (optional)
pico de gallo or chunky salsa (optional)

Stir together first 5 ingredients in a large bowl; stir in soup and next 3 ingredients. Spread in a lightly greased 2-quart shallow baking dish. Bake, covered at 350 for 25 minutes or until thoroughly heated. Uncover and sprinkle evenly with cheese; bake 5 more minutes or until cheese melts. Serve with tortilla chips and pico de gallo or chunky salsa, if desired.




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