MEXICALI CHICKEN AND CHEESE BAKE

FOR THE CASSEROLE:
3 cups cooked chicken, cubed
8 ounces shredded Monterey jack cheese, divided use
11 ounces Green Giant Niblets Golden Sweet Corn, drained
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
FOR THE TOPPING:
1 cup all-purpose flour
1/4 cup cornmeal
1 3/4 teaspoons baking powder
1/2 to 1 teaspoon seasoned salt (or 1/2 teaspoon chili powder)
1 1/2 cups milk
1/2 cup butter or margarine, melted
3 eggs, beaten
1/4 cup chopped onion
4 ounces chopped green chiles, drained
2 ounces chopped pimientos, drained

Preheat oven to 350 degrees F. Grease 13x9x2-inch baking dish or 3-quart casserole.

In large bowl, combine chicken, 1 cup of the cheese, corn and soup; blend well. Spoon into greased baking dish.

Lightly spoon flour into measuring cup; level off.

In a bowl, combine flour, cornmeal, baking powder and seasoned salt; mix well. Add milk, margarine and eggs; stir just until dry ingredients are moistened. (Batter may appear slightly lumpy.) Stir in onion, chiles and pimiento. Spoon topping over chicken mixture.

Bake at 350 degrees F for 50 to 60 minutes or until topping is golden brown and set.

Sprinkle with remaining 1 cup cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Let stand 10 minutes before serving.

Servings: 12
Source: Pillsbury - Family Dinners, October 1993 - #152