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Sombrero Bake Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 2-1/2 cups cubed cooked chicken
  • 1 can (4 ounces) chopped green chilies
  • 1 cup (4 ounces) 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

Nutritional Facts

1 serving (1 cup) equals 483 calories, 26 g fat (12 g saturated fat), 92 mg cholesterol, 1,011 mg sodium, 32 g carbohydrate, 2 g fiber, 28 g protein.

Directions

  1. In a greased 13-in. x 9-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.
  2. In a small bowl, combine the biscuit mix, cornmeal, milk and 3/4 cup onions. Drop into eight mounds over casserole.
  3. Bake, uncovered, for 20 minutes (topping will spread). Sprinkle with cheese and remaining onions. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Sombrero Bake in Simple & Delicious March/April 2007, p53

Nutritional Facts

1 serving (1 cup) equals 483 calories, 26 g fat (12 g saturated fat), 92 mg cholesterol, 1,011 mg sodium, 32 g carbohydrate, 2 g fiber, 28 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Sombrero Bake

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Dec. 4, 2010

I really liked this simple but very tasty meal. Hearty comforting flavor. I simplified it a little bit by just dolloping corn bread muffin mix on top.

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