WITN - Chef Walter - Recipes

Southwestern Chicken Casserole Monday, April 23, 2012



Belinda Ellis

2 cups diced cooked chicken
1 11 oz can Southwestern-style corn, drained
1 8 oz can cream-style corn
1 4 oz can diced green chilies, drained
2 tsp chili powder
2 cups shredded Monterey Jack cheese
1 cup, plus 2 TBSP self-rising corn meal mix, divided
3/4 cup milk
1 large egg, lightly beaten
3 TBSP vegetable oil


Heat oven to 400 deg. Coat a 7x11-inch glass-baking dish or a 9-inch square baking dish with cooking spray. Combine chicken, Southwestern-style corn, cream-style corn, green chilies, chili powder, cheese and 2 TBSP corn meal mix. Spoon into prepared dish. Combine 1 cup of corn meal mix, milk, egg and oil. Spoon the cornmeal mixture onto the chicken. Bake 35 to 40 minutes or until cornbread is golden brown.

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