Recipe for Tamale Casserole with Chicken

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Recipe for Tamale Casserole with ChickenGot any leftovers in your fridge? Make a casserole!

Dianne Linderman’s casserole recipe can be adopted to include almost any leftovers (veggies like broccoli and good starches like brown rice). Keep some cheese (such as mozzarella) on hand because it is the “glue” that will hold your casserole together when you are in the mood to make one.

In this episode, Dianne shares her system of “layering” a casserole – for instance, her Layered Spaghetti Pasta Casserole, which uses leftover pasta, ground beef (mixed into a spaghetti sauce), topped with mozzarella, cheddar and Parmesan cheeses.

Get Dianne’s step-by step instructions on making this Chicken Tamale Casserole – here is what you will need:

♨ 1 cup shredded 4-Cheese blend (or any type of Cheese you like), divided
♨ 1/3 cup Milk, fat-free or regular
♨ 2 Eggs
♨ 1 tsp Cumin, ground
♨ 1/8 tsp Red Pepper, ground
♨ 1 can (14 3/4-ounce) Cream-Style Corn
♨ Make a Cornmeal Muffin Mix mixture from store-bought cornmeal and use the recipe on the back (Dianne goes over instructions in the audio on how to make healthy substitutions for this mix)
♨ 1 can (4-ounce) Green Chiles, chopped and drained
♨ Cooking Spray
♨ 1 can (10-ounce) Red Enchilada Sauce
♨ 2 cups Chicken Breast, cooked and shredded
♨ 1/2 cup Sour Cream, fat-free

Also – be sure to check out Dianne’s cookbook Everything That Matters in the Kitchen and How to Become an Entrepreneurial Kid that will help you get your kids started on their path to success through entrepreneurship!