Prep 15 mins
Cook 25 mins
This came from an previous issue of Southern Living.
- 3 cups cornbread stuffing mix
- 2 cups chopped cooked chicken
- 1 (4 1/2 ounce) canchopped green chilies, drained
- 1 teaspoon ground coriander
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 (8 3/4 ounce) can cream-style corn
- 1 cup sour cream
- 2 teaspoons ground cumin
- 1 cup shredded monterey jack cheese
- tortilla chips (optional)
- pico de gallo (optional) or chunky salsa (optional)
- Stir together first 5 ingredients in a large bowl; stir in soup and next three ingredients.
- Spread in a lightly greased 2-quart shallow baking dish.
- Bake, covered at 350 degrees for 25 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.
This is definitely a winner of a casserole. You can serve this as a side dish or as a main course with a salad on the side. You can use low-fat sour cream, low fat/low sodium soup, etc., if you wish or you can just enjoy it as is. We made as directed using a rotisserie chicken and served it with a salad -- it made a really nice dinner. Made for Cooking Tag Mania Special, October, 2013.
Yummy, warm comfort food! This tastes great with some salsa verde on top. You can add diced bell peppers, mushrooms, jalapenos to jazz it up but it also tastes great as written. Will make again, thanks! (FYI- The original recipe reads 1 teaspoon ground coriander)
I saw many chicken and stuffing recipes listed on Zaar, but I liked the Southwestern flavor in this one. I used regular canned corn and added a little canned evaporated milk with it. This puffs up nicely and has a fluffy texture. Served it with chopped pickled jalapenos on top. Served with roasted carrots and apple pie for dessert. Roxygirl