RECIPE of the Day - 4/21/2007

Once again I have a theme going here, probably because I have really been in the mood for Mexican food lately. This is great, kind of like souped up tamale pie - only much better.


South of the Border Chicken and Cheese Bake

3 C. cubed cooked chicken breast
2 C. shredded monterrey jack cheese
1 1/2 C. corn, drained
1 can cream of chicken soup
1 C. flour
1/4 C. cornmeal
1 3/4 t. baking powder
1/2 t. chili powder
1 1/2 C. milk
1/2 C. melted butter
3 eggs, beaten
1/4 C. chopped onion
4 oz. chopped green chiles
2 oz. chopped pimiento

Heat oven to 350 degrees. Grease 3 qt. casserole. In large bowl, combine chicken, 1 C. cheese, corn and soup; blend well. Spoon into casserole.

Combine flour, cornmeal, baking powder and chile powder. Add milk, butter and eggs; stir until moistened. Stir in onion, chiles and pimiento. Pour over chicken mixture.

Bake 50 - 60 minutes until set and brown. Sprinkle with remaining cheese. Bake 5 additional minutes until cheese is melted.

Serves 9-12.
500 calories per serving.