Shelly's Recipe

SANTA FE CHICKEN AND DRESSING

Category: Chicken

3 cups cornbread stuffing mix
2 cups chopped cooked chicken
1 (4.5 oz) can chopped green chilies, drained
1/2 (7 oz) jar roasted red bell peppers, drained and chopped
2 tsp ground coriander
1 can cream of mushroom soup, undiluted
1 (8 3/4 oz) can cream-style corn
1 cup sour cream
2 tsp ground cumin
1 cup shredded Monterey jack cheese
Tortilla chips
Pico de gallo or chunky salsa

Stir together first 5 ingredients in a large bowl; stir in soup and next 3 ingredients. Spread in a lightly greased 2-quart shallow baking dish.

Bake, covered, at 350 for 25 minutes or until thoroughly heated. Uncover and sprinkle evenly with cheese; bake 5 minutes or until cheese melts. Serve with tortilla chips and salsa. Serves 4-6