Mexican Chicken and Corn Casserole

Name: Mexican Chicken and Corn Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 , 12 serving(s)
Ingredients: 2 chicken breasts, boiled and shredded; 2 (15 ounce) cans creamed corn; 1 (15 ounce) can whole kernel corn (Drained); 1 (8 1/2 ounce) box Jiffy baking mix; 2 eggs (Beaten slightly); 3/4 cup milk; 1/2 cup vegetable oil; 1/4 cup fresh green chile (Seeds removed or just use canned); 1/4 cup Spanish onion (Diced); 1/4 teaspoon salt

Submitted by DJBiker

"This has a mexican flavor similar to mexican cornbread, but it is a lot more moist and makes a great meal, or leave out the chicken for a great side dish."

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 12

ingredients

2 chicken breasts, boiled and shredded
2 (15 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn (Drained)
1 (8 1/2 ounce) box Jiffy baking mix
2 eggs (Beaten slightly)
³⁄₄ cup milk
¹⁄₂ cup vegetable oil
¹⁄₄ cup fresh green chile (Seeds removed or just use canned)
¹⁄₄ cup Spanish onion (Diced)
¹⁄₄ teaspoon salt

directions

Preheat oven to 350 degrees.
Mix all ingredients together.
Place in a buttered 2-quart dish.
Bake until set in the middle, usually about an hour.

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RECIPE SUBMITTED BY

DJBiker

I am a former restaurant owner, Love to cook. Not much of a baker, but a good ol southern cook that loves belly rubbin' recipes! I need to lose about 200 pounds. So I will be checking here for low calorie recipes I can make.

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