Mexicali Chicken And Cheese Bake

• 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 350u0b0.
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.

chicken, shredded monterey jack cheese, whole kernel corn, condensed cream, flour, cornmeal, baking powder, chili powder, milk, margarine, eggs, onion, green chillies, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496801 (may not work)