RECIPE AND PHOTO SUBMITTED BY: Ginger Duncan
Chicken Taco Bake
2 boneless skinless chicken breasts, cooked & cubed
1 envelope taco seasoning
1 can kidney beans
1/2 cup taco sauce
1/2 cup nacho cheese or 1 cup shredded taco cheese
Cornbread Topping
1 cup self rising cornmeal
1/2 cup self rising flour
1 cup milk
1 egg
1/8 cup cooking oil
1/8 cup parmesan cheese (optional)
Mix together to pour over chicken mixture
Preheat oven to 400 degrees. After cooking cubed chicken, pour in 2/3 cup of water and taco seasoning. Cook on med high heat for 5 minutes. During the last 2 minutes, add beans and taco sauce to chicken. Spray 4 quart baking dish with Pam. Pour chicken mixture into pan. Drizzle nacho cheese over chicken mixture. Pour cornbread topping over chicken mixture. Bake at 400 degrees for 30 minutes, or until cornbread topping is golden brown and done.
2 boneless skinless chicken breasts, cooked & cubed
1 envelope taco seasoning
1 can kidney beans
1/2 cup taco sauce
1/2 cup nacho cheese or 1 cup shredded taco cheese
Cornbread Topping
1 cup self rising cornmeal
1/2 cup self rising flour
1 cup milk
1 egg
1/8 cup cooking oil
1/8 cup parmesan cheese (optional)
Mix together to pour over chicken mixture
Preheat oven to 400 degrees. After cooking cubed chicken, pour in 2/3 cup of water and taco seasoning. Cook on med high heat for 5 minutes. During the last 2 minutes, add beans and taco sauce to chicken. Spray 4 quart baking dish with Pam. Pour chicken mixture into pan. Drizzle nacho cheese over chicken mixture. Pour cornbread topping over chicken mixture. Bake at 400 degrees for 30 minutes, or until cornbread topping is golden brown and done.
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