Name: Mexicali Chicken And Cheese Bake
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

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.

12

Serves 8.

Mexicali Chicken And Cheese Bake

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