Mexicali Chicken N Cheese Bake - cooking recipe

Ingredients

3 c. cooked, cubed chicken
2 c. shredded Monterey Jack cheese
1 can whole kernel corn, drained
1 can condensed cream of chicken soup
1 c. all-purpose flour
1/4 c. cornmeal
1 3/4 tsp. baking powder
1 or 1/2 tsp. seasoned salt or 1/2 tsp. chili powder
1 1/2 c. milk
1/2 c. butter, melted
3 eggs, beaten
1/4 c. onion, chopped
1 (4 oz.) can chopped green chiles, drained
1 (2 oz.) jar chopped pimiento, drained

Preparation

Grease 13 x 9-inch dish.
In large bowl, combine chicken, 1 cup cheese, corn and soup; blend well.
Pour into baking dish.
Combine flour, cornmeal, baking powder and seasoned salt.
Add milk, butter and eggs.
Stir until dry ingredients are moist.
(Batter may appear slightly lumpy.)
Stir in onion, chiles and pimiento.
Pour batter over chicken mix.
Bake at 350\u00b0 for 50 to 60 minutes or until golden brown.
Sprinkle with remaining cheese; return to oven until cheese has melted.
Let stand 10 minutes before serving.