Southwest Chicken Casserole
Ingredients:
4 cups cubed country style stuffing
2 cups chopped cooked chicken or turkey
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/3 cup minced fresh cilantro
1 (151/2-ounce) can whole kernel corn, drained
1 (141/2-ounce) can Mexican recipe stewed tomatoes, not drained
1 cup water
1 (8-ounce) container sour cream
11/2 teaspoons ground cumin
1 cup (4 ounces) 4-cheese Mexican recipe blend shredded cheese, divided.
Method:
Toss first 10 ingredients (stuffing through cumin) in a large bowl until blended. Stir in 1/2 cup cheese. Spread mixture in a lightly greased 2-quart baking dish. Bake, covered, at 375 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 more minutes or until cheese melts.
Yield: 6 servings
Ingredients:
4 cups cubed country style stuffing
2 cups chopped cooked chicken or turkey
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/3 cup minced fresh cilantro
1 (151/2-ounce) can whole kernel corn, drained
1 (141/2-ounce) can Mexican recipe stewed tomatoes, not drained
1 cup water
1 (8-ounce) container sour cream
11/2 teaspoons ground cumin
1 cup (4 ounces) 4-cheese Mexican recipe blend shredded cheese, divided.
Method:
Toss first 10 ingredients (stuffing through cumin) in a large bowl until blended. Stir in 1/2 cup cheese. Spread mixture in a lightly greased 2-quart baking dish. Bake, covered, at 375 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 more minutes or until cheese melts.
Yield: 6 servings
