Mi Casa Es Su Casa Casserole
Prep Time: 1 Hour
For a little change of pace, consider taking your holiday entertaining “South of Border” with this easy, yet tasty, family-friendly casserole.
2 pkgs Jiffy corn bread mix
1 large can refried beans
1 can White Chicken Chunks in water – drained
1 can Campbell’s Cheddar Soup (do not add water/milk)
1 jar Thick & Chunky Salsa
1 small container sour cream
1 (4-ounce) package Mexican Shredded Cheese (taco, 3 cheese, or jalapeño)
Preheat oven to 400ºF. Spray a 10 x 10 ovenproof casserole dish with cooking spray. In a large bowl, mix corn bread according to package directions and spread into prepared dish. Layer refried beans evenly over the cornbread mixture leaving about ½ inch around sides for the cornbread to rise. In a small bowl, flake chicken with a fork until separated. Spread chicken over beans. Spoon soup over casserole and gently spread to evenly cover chicken. Top with salsa and bake 30 minutes or until cornbread crust is cooked and center is warm. Spoon sour cream over cooked casserole, sprinkle with cheese and serve.