Sombrero Bake

Name: Sombrero Bake
Ingredients: 2-1/2 cups cubed cooked chicken; 1 can (4 ounces) chopped green chilies; 1 cup 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; 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

12 ingredients

3 steps

Ingredients

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

1

In a greased 13x9-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.