Mexicali Chicken Casserole

• 3 cups cubed cooked chicken
• 2 cups monterey jack cheese, shredded
• 1 (11 ounce) can corn, drained
• 1 (10 3/4 ounce) can cream of chicken soup
• Topping
• 1 cup flour
• 1/4 cup cornmeal
• 1 3/4 teaspoons baking powder
• 1 teaspoon seasoning salt or 1/2 teaspoon chili powder (I use both)
• 1 1/2 cups milk
• 3 eggs, beaten
• 1/4 cup chopped onion
• 1 (4 ounce) can chopped green chilies, drained
• 1 (2 ounce) jar chopped pimiento, drained

1. Combine first 4 ingredients in 3 qt casserole or dutch oven.
2. In large bowl combine all dry ingredients and then add milk, margarine and eggs.
3. Stir in onion, chilies and pimento.
4. Pour over chicken mixture.
5. Bake at 350 degrees for about 50-60 minutes.

chicken, cheese, corn, cream of chicken soup, topping, flour, cornmeal, baking powder, salt, milk, eggs, onion, green chilies, pimiento

Taken from www.food.com/recipe/mexicali-chicken-casserole-110431 (may not work)