Mexican Chicken and Corn Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This has a mexican flavor similar to mexican cornbread, but it is a lot more moist and makes a great meal, or leave out the chicken for a great side dish. Ingredients:
2 chicken breasts, boiled and shredded |
2 (15 ounce) cans creamed corn |
1 (15 ounce) can whole kernel corn (drained) |
1 (8 1/2 ounce) box jiffy baking mix |
2 eggs (beaten slightly) |
3/4 cup milk |
1/2 cup vegetable oil |
1/4 cup fresh green chile (seeds removed or just use canned) |
1/4 cup spanish onion (diced) |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together.
3. Place in a buttered 2-quart dish.
4. Bake until set in the middle, usually about an hour.
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