Southwestern Chicken Stuffing Casserole
60% authentic · Tex-Mex
A flavorful twist on the classic, incorporating Tex-Mex ingredients like green chilies, corn, and Monterey Jack cheese into the chicken and stuffing mixture.
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Ingredients
- Cooked chicken, shredded3 cups
- Cream of green chili soup1 can (10.5 oz)
- Sour cream1/2 cup
- Diced green chilies, undrained1 can (4 oz)
- Corn, drained1 cup
- Monterey Jack cheese, shredded1 cup
- Butter, melted1/4 cup
- Cornbread stuffing mix6 cups
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine shredded chicken, cream of green chili soup, sour cream, diced green chilies, corn, and half of the shredded Monterey Jack cheese. Season with salt and pepper.
- 3
Prepare the cornbread stuffing mix according to package directions, using melted butter. Stir the prepared stuffing into the chicken mixture.
- 4
Pour the mixture into a greased 9x13 inch baking dish.
- 5
Top evenly with the remaining Monterey Jack cheese.
- 6
Bake for 30-35 minutes, or until bubbly and the cheese is melted and lightly golden.
