CHEESY CHICKEN AND CORN CASSEROLE

**Admin** Thu Feb 25, 2010 1:17 pm

CHEESY CHICKEN AND CORN CASSEROLE
Ingredients
•1 14-oz. jar your favorite verde sauce
•1 sm. can of green chiles
•8 oz. roasted chicken breasts, shredded or chopped into bite-sized pieces
•1 10-oz. pkg. frozen corn (not creamed)
•1 1/2 C. shredded Pepper Jack cheese
•1 handful fresh cilantro or flat-leaf parsley, washed and set aside for garnish
Directions
Preheat oven to 375 degrees.
Empty the verde sauce into a bowl
and mix in the can of green chiles.
Spray the bottom of a glass or ceramic baking dish
with a non-stick cooking spray. Spread 1/2 of the chips, overlapping slightly.
Top the chips with 1/2 of sauce mixture, chicken, corn, and cheese.
Repeat again and end with a nice layer of cheese.
Cover the dish tightly with non-stick foil and bake for 25 minutes.
Remove the foil and continue baking for 5 minutes longer
or until the cheese is melted and bubbly.
Remove from oven and garnish with cilantro or parlsey sprig before serving