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Sombrero Bake

Green chilies and hot pepper sauce bring a little zip to this Southwestern-style supper that makes great use of leftover cooked chicken. Mary Tallman sent the recipe from her Arbor Vitae, Wisconsin kitchen.
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 cups cubed cooked chicken
  • 1 can (4 ounces) chopped green chilies
  • 1 cup shredded cheddar cheese
  • 1 medium tomato, chopped
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 teaspoon hot pepper sauce
  • BISCUIT TOPPING:
  • 3/4 cup biscuit/baking mix
  • 1/2 cup cornmeal
  • 2/3 cup 2% milk
  • 1 can (2.8 ounces) french-fried onions, divided
  • 1/2 cup shredded cheddar cheese

Directions

  • In a greased 13x9-in. baking dish, layer with chicken, chilies, cheese and tomato. In a small bowl, combine the soup, milk and hot pepper sauce. Pour over chicken mixture. Cover and bake at 375° for 20 minutes.
  • In a small bowl, combine the biscuit mix, cornmeal, milk and 3/4 cup onions. Drop into eight mounds over casserole.
  • Bake, uncovered, for 20 minutes (topping will spread). Sprinkle with cheese and remaining onions. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 483 calories, 26g fat (12g saturated fat), 92mg cholesterol, 1011mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 28g protein.

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