Mexicali Chicken And Cheese Bake
This Mexicali Chicken and Cheese Bake is a comforting, cheesy casserole that combines tender chicken, sweet corn, and zesty green chilies. Perfect for family dinners, it bursts with flavor and is sure to please both kids and adults alike, making it an ideal dish for gatherings or weeknight meals.
Ingredients
- 3 c. cubed, cooked chicken ⓘ
- 8 oz. 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 ⓘ
Instructions
- 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 remaining cheese.
- Return to oven to melt cheese.
- Let stand 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
797
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).