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Spicy Chicken and Corn Casserole

This recipe just came to me one night. 
It is very similar to the
 traditional
corn and cornbread casserole that so many people make.  It is amazingly moist and amazingly delicious.


1 1/2 cup cooked chicken, shredded (great when you have a little left over chicken)
1 8-ounce box of Jiffy cornbread mix
2 eggs
1/2 cup sour cream
1 stick butter, melted
1  15-ounce can of whole kernel corn, drained
1  4-ounce can of green chilies, undrained (hot or mild)
1 cup of Fiesta blend shredded cheese
1 Tablespoon garlic powder
1 teaspoon pepper
1-3 dashes hot sauce
2 green onions, finely chopped to top 

Preheat oven to 375.  Spray medium to large casserole dish with cooking spray.  Mix all ingredients (except green onions) in a large bowl and pour into casserole dish.  Bake 40-50 minutes until top is golden brown and sides are beginning to pull from sides.  The center will be soft but should not be runny.  Sprinkle with green onions.  

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