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Sombrero Bake

 Sombrero Bake
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.
6 ServingsPrep: 10 min. Bake: 45 min.

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

Directions

  • 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.
  • 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. Yield: 6 servings.

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Sombrero Bake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.