SOMBRERO BAKE

Sombrero Bake image

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.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

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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

Steps:

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 : Calories 483 calories, Fat 26g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 1011mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.