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Full Online Book HomeLearning KitchenSouthwestern - Chicken Corn Bread Bake
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Southwestern - Chicken Corn Bread Bake Post by :ThomasT Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2834

Click below to download : Southwestern - Chicken Corn Bread Bake (Format : PDF)

Southwestern - Chicken Corn Bread Bake

Corn Bread:
1/2 cup margarine or butter
1 medium onion finely chopped
1 garlic clove minced
1 (16 ounce) can whole kernel corn drained
1 (16 ounce) can cream style corn
2 eggs beaten
1/4 teaspoon salt
1 (7 to 8 1/2 ounce) package corn muffin mix

2 1/2 cups cubed cooked chicken
2 tablespoons canned chopped mild green chilies
1 (4 ounce) can mushrooms pieces and stems drained
1 1/2 cups dairy sour cream or light sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces (2 cups) shredded Monterey Jack cheese

Heat oven to 375 degrees. Grease 13 x 9 inch (3 quart) baking dish.

Melt margarine in small skillet over medium-high heat. Add onion and garlic - cook and stir 4 to 6 minutes or til tender, stirring occasionally and set aside.

In large bowl, combine, corn, cream style corn, eggs and 1/4 teaspoon salt; mix well. Add corn muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish.

In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1 inch of edges. Sprinkle with cheese.

Bake at 375 degrees for 35 to 40 minutes or til edges are golden brown.

12 servings.

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3 tablespoons butter 1/4 cup all-purpose flour 1 cup milk 1/2 cup chicken broth 2 cups chopped cooked chicken 1/4 cup chopped red bell pepper 1 (4 oz.) can chopped green chilies 2 tablespoons dried taco seasoning mix 2 cups shredded Cheddar cheese, (or Jack/Cheddar combo) 6 (6 inch) corn tortillas, halved 1/2 cup chopped fresh cilantro Topping Ingredients: Sour cream, if desired Salsa, or Pico de Gallo, if desired sliced ripe olives, if desired Heat oven to 375. Spray a 2 quart round casserole with no-stick spray. Melt butter in 2 quart saucepan until sizzling, add flour. Cook over medium

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1 (1 1/4 pound) roasted chicken 1 envelope taco seasoning mix 1 (16-ounce) can refried bean 6 large flour tortillas or wraps 8-ounces shredded cheddar (or you could use that Mexican cheese blend) 3 Roma tomatoes, diced 1 small onion, diced salsa Remove chicken from bones, discarding skin and bones. Chop. Place chicken and taco seasoning in a zip-loc bag and shake to coat. Spread beans evenly down center of tortillas. Top with chicken, cheese, tomato, and onion. Roll up. Wrap each in foil. Bake at 350 degrees for 15 minutes (or a little longer if you do them ahead and