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Mexican Chicken N Cornbread Casserole




Source of Recipe


a1cooking


List of Ingredients




-2 TBSP Vegetable Oil
-1 medium onion, chopped
-1 medium green pepper, chopped

-1 Can (8 1/2 oz.) whole tomatoes
-3/4 Cup Picante or salsa,
-divided hot water
-1/4 cup butter, melted
-6 Oz. Box of Cornbread stuffing mix
-2 Cups cooked shredded or diced chicken
-1 can (8 3/4 oz.) whole kernel corn
-1/2 tsp cumin
-1 1/2 to 2 cups Monterey Jack/cheddar cheese, shredded


Recipe



In a small skillet saute onion & green pepper in oil until tender.
-While that is sauteing make bottom layer.
-Drain and reserve juice from can of whole tomatoes.
-In a mesuring cup add the juice from the whole tomato, 1/4 cup salsa, butter, and enough hot water to make 1 Cup.
-In a medium bowl put the box of stuffing and the seasonings, stir in juice mixture just until moistened.
-Spoon firmly and evenly on the bottom of a lightly greased 11 x 7 baking dish.

-In a medium bowl mix rest of ingredients including onion, green pepper, and the rest of the salsa, EXCEPT the cheese.
-Add this evenly on the top of cornbread mixture.
-Bake at 375 for 15 mins.
-Cover will Cheese, continue baking 10 minutes.


**Serving Suggestions
-Serve with Sour Cream, sliced black olives, and Salsa.
-I serve this with a salad.
-This dish can be made ahead, if you make it ahead adjust cooking time.