Santa Fe Chicken 'n' Dressing
- SERVES
- 4
- PREP
- 15 Min
- COOK TIME
- 30 Min
This isn't your ordinary chicken and dressing! Green chilies and roasted bell peppers, along with coriander and cumin, lend a Southwestern flair to this flavor-packed dish. It's another winner!
What You'll Need
- 3 cup cornbread stuffing mix
- 2 cup chopped cooked chicken
- 1 (4.5-ounce) can chopped green chilies, drained
- 1/2 (7-ounce) jar roasted red bell peppers, drained and chopped
- 2 teaspoon ground coriander
- 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
- 1 (8-3/4-ounce) can cream-style corn
- 1 (8-ounce) container sour cream
- 2 teaspoon ground cumin
- 1 cup (4 ounces) shredded Monterey Jack cheese
What to Do
- Preheat the oven to 350 degrees. Stir together first 5 ingredients in a large bowl; stir in soup and next 3 ingredients. Spread in a lightly greased 2-quart shallow baking dish.
- Bake, covered, 25 minutes or until thoroughly heated. Uncover and sprinkle evenly with cheese; bake 5 more minutes or until cheese melts. If desired, serve with tortilla chips and pico de gallo or chunky salsa.