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Corny Bread Bake Recipe

My family used to turn up their noses at casseroles, but then I put this on the table. Everyone enjoyed the slightly spicy filling...and even asked when I could make it again!

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4-6 Servings
Prep: 20 min. Bake: 40 min.

Ingredients

2 cups cubed cooked chicken
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (11 ounces) Mexican-style corn, drained
1 can (4 ounces) chopped green chilies, drained
1 cup buttermilk baking mix
3 eggs, separated
1 cup milk
1/2 teaspoon salt

Directions

Combine chicken, cheese, corn and chilies; place in greased shallow 2-1/2-qt. baking dish.
In a bowl, beat baking mix, egg yolks, milk and salt until smooth. In another bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Pour over chicken mixture.
Bake, uncovered, at 350° for 40-45 minutes or until browned and a knife inserted near the center comes out clean. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 piece) equals 382 calories, 19 g fat (9 g saturated fat), 179 mg cholesterol, 1,054 mg sodium, 25 g carbohydrate, 2 g fiber, 28 g protein.

Corny Bread Bake published in Country Chicken Cookbook , p73

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Ingredients