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Barbecued Chicken Bake Recipe

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You can find ready-to-heat barbecued chicken in the refrigerated meat section of your local grocery store. Just add three ingredients and you have a tasty casserole.

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Barbecued Chicken Bake Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1 carton (32 ounces) refrigerated shredded barbecued chicken
1 can (15-1/2 ounces) hominy, rinsed and drained
1/4 cup canned chopped green chilies
1 package (11-1/2 ounces) refrigerated corn bread twists

Directions

In a large bowl, combine the chicken, hominy and chilies. Pour into an 11-in. x 7-in. baking dish coated with cooking spray.
Separate corn bread twists into strips. Place four strips diagonally in each direction over chicken mixture, forming a lattice crust. Press ends against sides of baking dish. Bake at 375° for 20-25 minutes or until crust is golden brown. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 407 calories, 15 g fat (2 g saturated fat), 53 mg cholesterol, 1,819 mg sodium, 53 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Barbecued Chicken Bake in Weeknight Cooking Made Easy Annual 2005, p109

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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