Chicken Tamale Casserole

Put a traditional dish into a tasty casserole. A cornmeal base and the traditional shredded chicken with tomatoes, chilies, olives and cheese.

Ingredients:

• Crust:
• 2 1/2 cups cold water
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 1/4 cup yellow cornmeal
• Filling:
• 2 cups cooked and shredded chicken breast
• 1 cup canned diced tomatoes and chilies
• 1 cup canned black beans, drained
• 1 small can diced green chilies
• 1 small can sliced black olives
• 1 1/2 cups grated cheddar jack cheese
• Garnish:
• Shredded lettuce
• 1 small tomato, diced
• 1/4 cup chopped green onion

Directions:

Mix crust ingredients together in a medium saucepan and cook over medium heat until very thick and stiff, about 10 minutes. Quickly spread on bottom and up sides of a buttered 1 1/2 qt casserole dish and set aside. On crust, layer 1/2 chicken, 1/2 tomato mixture, all beans, 1/2 chilies, 1/2 olives and 1/2 cheese. Repeat ending with cheese. Bake in a 350 degree oven for 35-40 minutes or until bubbly and toasty. Garnish by sprinkling top with lettuce, tomato green onion. Serve with sour cream on the side.

Number of Servings: 6