Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Sombrero Bake in Simple & Delicious March/April 2007, p53

Nutritional Facts

1 cup: 483 calories, 26g fat (12g saturated fat), 92mg cholesterol, 1011mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 28g protein.

  • 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
  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

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Reviews forSombrero Bake

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MY REVIEW
slye10001000 User ID: 5787172 235879
Reviewed Oct. 29, 2015

"This is sooooo good. I only had a can of diced tomatoes with green chilies, so I used that for the fresh tomato and canned green chilies and I used the liquid from the can for part of the milk. Also, I only had smoked hot pepper sauce so I had to use that. I will definitely make this again."

MY REVIEW
linsvin User ID: 1584655 163994
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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