This came from an previous issue of Southern Living.
Ingredients:
3 cups cornbread stuffing mix
2 cups chopped cooked chicken
1 (4 1/2 ounce) can chopped green chilies, drained
1 teaspoon ground coriander
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (8 3/4 ounce) can cream-style corn
1 cup sour cream
2 teaspoons ground cumin
1 cup shredded monterey jack cheese
tortilla chips (optional)
pico de gallo (optional) or chunky salsa (optional)
Directions:
1. Stir together first 5 ingredients in a large bowl; stir in soup and next three ingredients. 2. Spread in a lightly greased 2-quart shallow baking dish. 3. Bake, covered at 350 degrees for 25 minutes or until thoroughly heated. 4. Uncover and sprinkle evenly with cheese; bake 5 more minutes or until cheese melts. 5. Serve with tortilla chips and pico de gallo or chunky salsa, if desired.
