Santa Fe Chicken And Dressing

• 4 c. Pepperidge Farm cubed Country Style Bag Stuffing
• 2 c. diced, cooked chicken
• 1 (15 1/2-oz.) can golden hominy, drained
• 1 (4 1/2-oz.) can chopped green chiles, drained
• 1/2 c. chopped red bell pepper
• 1/2 c. minced fresh cilantro or parsley
• 1 (10 1/2-oz.) can condensed cream of mushroom soup, undiluted
• 1 (8 3/4-oz.) can whole kernel corn, drained
• 1 c. sour cream or milk
• 2 tsp. ground cumin
• 1 c. shredded Monterey Jack cheese

1. Combine stuffing and next five ingredients in a large bowl; toss until combined.
2. Add soup, corn, sour cream and cumin to stuffing mixture; stir well.
3. Spread in a lightly greased 2 qt. baking dish.
4. Cover and bake at 350 degrees for 35 minutes. Uncover and sprinkle with cheese; bake an additional 5 minutes, until cheese is melted and bubbly.

country style, chicken, golden hominy, green chiles, red bell pepper, fresh cilantro, condensed cream, whole kernel corn, sour cream, ground cumin, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54297 (may not work)