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Tuesday, December 25, 2012

Merry Christmas

I hope you all had a very Merry Christmas. I have found myself overwhelmed by how blessed I have been. We had a simple Christmas. The kids served us breakfast in bed - a custom they started about 12 years ago. They bring breakfast to me and Mark, then they all huddle up on the end of the bed and talk to us while we eat. Good Times!
 
Speaking of eating
My parents came over for lunch today. It's always good to spend time together but it's especially good when there's a table full of good food! We had taco soup, potato soup, spinach dip and rolls...yum!
I also made one of our family favorites. I do not remember where I first saw this recipe, but I've made it a couple times a year for about 16 years now.
 
 
Mexican Cornbread Casserole


Ingredients:
2 -boxes Jiffy Corn Bread Mix
2 - eggs
3/4 C milk
3 or 4 - boneless chicken breast(cooked and shredded)
2 - 10.5 oz cans Cream of Chicken soup
2 - cans of chili peppers (drained)
2 -  10.5 oz cans of sweet kernel corn(drained)
1/2 - tsp cayenne pepper
1 1/2 cup shredded extra sharp cheddar cheese
green onions (chopped)
cherry or grape tomatoes (chopped)


Preheat oven 350* - Boil or bake chicken breast and shred it. Then set it aside for later. Mix Jiffy mix, eggs and milk. When the mixture is smooth add in 3/4 cup cheese. Spread this mixture into bottom of a greased 9 X 13 baking dish, and set it aside. In a large bowl mix shredded chicken breast, cream of chicken, chillis, corn and cayenne pepper. Place this mixture on the corn bread bottom. You will want to start in the center and work your way toward the edges. Just pile it on, stopping about an inch from the sides of the dish. Place this in the oven and bake until it is golden brown on the edges and the center is lightly set.

Allow the casserole to cool for 3-5 minutes then garnish with tomatoes, green onions and remaining cheese.
 (see photo above)

1 comment:

The Handmaden said...

Merry Christmas to you Sonja :)

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