Chicken Mexicana Casserole


1-2 lbs. chicken breasts, skinnned and cut into 1″ cubes
2 pkgs (1.25 oz) taco seasoning
2 cans (14-1/2 oz each) whole tomatoes, undrained and cut up OR 2 cans (14-1/2 oz each) diced tomatoes, undrained
1 can (4 oz) diced green chiles, undrained
3 cups shredded cheddar, divided
1 can (12 oz) whole kernel corn, drained
1 pkg (8-1/4 oz) corn muffin mix
2 eggs 1/4 cup sour cream


In large bowl, toss chicken cubes with taco mix and tomatoes; blend well. Add 1 cup cheese. Spread mixture evenly into 13 x 9″ baking dish. Spoon chiles over chicken mixture, sprinkle with remaining cheese. Set aside. In medium bowl, mix remaining ingredients; blend well. Drop by rounded spoonfuls on top of casserole, spacing evenly. Bake in 350 degree oven 50 to 60 minutes or until top is lightly browned and sauce is bubbly. Remove from oven and let stand for about 20 minutes before serving

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