Mexicali Chicken And Cheese Bake
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A home-kitchen version of mexicali chicken and cheese bake, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 3 c. cubed, cooked chicken
- 8 oz. (2 c.) shredded Monterey Jack cheese
- 12 oz. can whole kernel corn, drained
- 10 3/4 oz. can condensed cream of chicken soup
- 1 c. flour
- 1/4 c. cornmeal
- 1 3/4 tsp. baking powder
- chili powder or seasoned salt
- 1 1/2 c. milk
- 1/2 c. margarine, melted
- 3 eggs, beaten
- 1/4 c. chopped onion
- 4 oz. can chopped green chillies
- 2 oz. chopped pimento, drained
Method
Heat oven to 350°.
Grease 13 x 9-inch baking dish.
In large bowl, combine chicken, 1 cup cheese, corn and soup; blend well. Spoon into prepared dish.
Combine other ingredients in order listed.
Mix until just moistened.
Batter will be lumpy.
Pour over chicken mixture.
Bake 50 to 60 minutes.
Sprinkle with cheese.
Return to oven to melt cheese.
Let stand 10 minutes before serving.
Serves 8.
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