#Mexican #Chicken #Cornbread #Meal
The World's most delicious food cake drink
Mexican Chicken Cornbread Meal
This Mexican Chicken Cornbread Meal has a velvety chicken filling and a mushy cornbread top. It makes a superb weeknight supper and can be made all the way in 30 minutes.
Course: Goulash
Food: Southern
Servings: 6
Calories: 489 kcal
Fixings
3 glasses destroyed cooked chicken, I utilize a rotisserie chicken
1 (11-ounce) can corn, depleted
1 (10-ounce) can Rotel diced tomatoes with green chilies, NOT depleted
1 bundle taco flavoring, I utilize low sodium
1 glass sharp cream
2 glasses destroyed Cheddar Jack or Cheddar, separated
1 (6 or 7 ounce) parcel Martha White cornbread blend
1 egg, gently beaten
Guidelines
Preheat broiler to 375 degrees.
In a bowl, combine chicken, corn, diced tomatoes, taco flavoring, harsh cream, and 1 measure of cheddar.
Move into a 10-inch cast iron skillet or a meal dish that is around a similar size.
Combine cornbread blend, whatever fluid your cornbread bundle calls for, egg, and remaining cheddar. Pour over chicken blend.
Spot in stove and prepare for around 25 minutes. Let cool marginally before cutting into wedges.
Mexican Chicken Cornbread Meal
This Mexican Chicken Cornbread Meal has a velvety chicken filling and a mushy cornbread top. It makes a superb weeknight supper and can be made all the way in 30 minutes.
Course: Goulash
Food: Southern
Servings: 6
Calories: 489 kcal
Fixings
3 glasses destroyed cooked chicken, I utilize a rotisserie chicken
1 (11-ounce) can corn, depleted
1 (10-ounce) can Rotel diced tomatoes with green chilies, NOT depleted
1 bundle taco flavoring, I utilize low sodium
1 glass sharp cream
2 glasses destroyed Cheddar Jack or Cheddar, separated
1 (6 or 7 ounce) parcel Martha White cornbread blend
1 egg, gently beaten
Guidelines
Preheat broiler to 375 degrees.
In a bowl, combine chicken, corn, diced tomatoes, taco flavoring, harsh cream, and 1 measure of cheddar.
Move into a 10-inch cast iron skillet or a meal dish that is around a similar size.
Combine cornbread blend, whatever fluid your cornbread bundle calls for, egg, and remaining cheddar. Pour over chicken blend.
Spot in stove and prepare for around 25 minutes. Let cool marginally before cutting into wedges.
