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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexicali Chicken ‘N Cheese Bake Recipe

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This recipe for Mexicali Chicken ‘N Cheese Bake is from A Soldier's Chow, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cubed, cooked chicken
8 oz. (2 cups) shredded Monterey jack cheese
11 oz. can corn, drained
10 3/4 oz. can condensed cream of chicken soup
Topping:
1 cup flour
1/4 cup cornmeal
1 3/4 teaspoons baking powder
1/2 to 1 teaspoon seasoned salt
1 1/2 cups milk
1/2 cup margarine or butter, melted
3 eggs, beaten
1/4 cup chopped onion
4 oz. can chopped green chiles, drained (optional)
2 oz. jar chopped pimiento, drained (optional)
Directions:
Directions:
Heat oven to 350°F. Grease 13x9-inch (3 quart) baking dish or 3-quart casserole. In large bowl, combine chicken, 1 cup of the cheese, corn and soup; blend well. Spoon into greased baking dish. Lightly spoon flour into measuring cup; level off. In same bowl, combine flour, cornmeal, baking powder and seasoned salt; mix well. Add milk, margarine and eggs; stir just until dry ingredients are moistened. (Batter may appear slightly lumpy.) Stir in onion, chiles and pimiento. Spoon topping over chicken mixture. Bake at 350°F for 50 to 60 minutes or until topping is golden brown and set. Sprinkle with remaining 1 cup cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish as desired. 12 servings.

 

 

 

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