Mexicali Chicken And Cheese Bake Recipe

Name: Mexicali Chicken And Cheese Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350u00b0.
2
Grease 13 x 9-inch baking dish.
3
In large bowl, combine chicken, 1 cup cheese, corn and soup; blend well. Spoon into prepared dish.
4
Combine other ingredients in order listed.
5
Mix until just moistened.
6
Batter will be lumpy.
7
Pour over chicken mixture.
8
Bake 50 to 60 minutes.
9
Sprinkle with cheese.
10
Return to oven to melt cheese.
11
Let stand 10 minutes before serving.

1125

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mexicali Chicken And Cheese Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexicali Chicken And Cheese Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions