3 Reviews

First I'd like to list the changes I made, because I ended up not having the right things on hand but I don't think it really changed the taste of the recipe any on a large scale. First I used Enchilada sauce for the picante sauce. The only ingredient difference I saw was vinegar, so I added some. I also used stewed tomatoes and a can of mixed veggies, since I had neither diced tomatoes or corn lol. And finally cheddar cheese instead of monterey jack. My corn bread stuffing must have had the seasoning packet mixed in also. I baked for 20 minutes, then topped with cheese and put back in for 5. We found this to be interesting, but tasty all the same. The only thing I think I'd do next time is to bake longer or to put the corn bread stuffing on top to crisp up. Thanks for the recipe. ETA, i found this funny. I asked my bf is this was to go on the 'to make again list' and he proclaimed, 'as long as theres no lima beans (in the mixed veggies lol)

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Michelle_My_Belle July 29, 2008

Great tasting weeknight meal with an unexpected spicy touch from the picante sauce. I ended up baking this longer by accident. Right after I put this in the oven, I saw one of my neighbors and went outside to talk. The casserole ended up baking about 30 minutes. It was not burnt, but the cornbread bottom was brown and slightly crispy. I enjoyed the crispy brown crust and would recommend baking this longer than 15 minutes.

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Ginny Sue June 07, 2008

This is a really good casserole and tastes wonderful. I love how easy it is to make when you are short on time. We loved the cornbread stuffing in this. I will definitely make this again. Thanks for sharing!

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Lainey6605 March 03, 2008
Chick 'n Cornbread Casserole