Santa Fe Chicken And Dressing
- 3 c. cornbread stuffing mix
- 2 c. chopped, cooked chicken
- 1 (4.5 oz.) can chopped green chiles, drained
- 1/2 (7 oz.) jar roasted red bell peppers, drained and chopped
- 2 tsp. ground coriander
- 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
- 1 (8 3/4 oz.) can cream-style corn
- 1 c. sour cream
- 2 tsp. ground cumin
- 1 c. (4 oz.) shredded Monterey Jack cheese*
- tortilla chips (optional)
- pico de gallo or chunky salsa (optional)*
- Stir together first 5 ingredients in a large bowl; stir in soup and next 3 ingredients. Spread in a lightly greased, 2-quart, shallow baking dish. Bake covered at 350u0b0 for 30 minutes or until thoroughly heated. Uncover and sprinkle evenly with cheese. Bake 5 more minutes or until cheese melts. Serve with tortilla chips and pico de gallo or chunky salsa, if desired. Makes 4 to 6 servings.
cornbread stuffing mix, chicken, green chiles, red bell peppers, ground coriander, cream of mushroom soup, creamstyle, sour cream, ground cumin, shredded monterey jack cheese, tortilla chips, chunky salsa
Taken from www.cookbooks.com/Recipe-Details.aspx?id=8196 (may not work)