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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Santa Fe Recipe

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This recipe for Chicken Santa Fe is from OUR FAMILY COOKBOOK, 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 dry cornbread stuffing mix
3 cups cooked chicken, chopped
1 can diced tomatoes, slightly drained
1 can cream of chicken soup
1 can cream-style corn
1 cup sour cream
1 teaspoon cumin
1 cup Colby Jack cheese
Directions:
Directions:
Preheat oven to 350ºF.

Combine all ingredients except cheese and place into a 8" x 8" greased casserole dish; cover and bake for 30 minutes. Uncover, top with cheese and continue to bake (uncovered) for another 10 minutes, or until hot throughout.

Serve topped with sour cream, salsa, and chopped cilantro.
Personal Notes:
Personal Notes:
Recipe can easily be doubled and baked in a 9" x 13" pan when you need to serve lots of people at a potluck or picnic. Adjust baking time by adding a few additional minutes.

 

 

 

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