This was delicious. I prepared this as written, except for size of baking dish and cooking time; I used an 8" x 13" glass baking dish. The recipe didn't specify, so I used a box of Jiffy corn bread mix. Oops, and I forgot to drain the can of chilies, but a 4 oz can is so small I don't think it affected it. I think my oven's thermostat may be a little inaccurate, because when I checked the casserole at 60 minutes the top was a beautiful golden brown, and I removed it from the oven at that time. The knife did not come out clean at that point, but after letting it sit on top of the warm oven for about 45 minutes it attained a lovely "bread pudding" consistency. Letting it sit also allows the flavors to mature; I know, because I just had to taste it as soon as it came out of the oven (it smelled so good!), and it really was better after it set up. It was wonderful just as it was, but I love to tweak, so next time I'll play with the flavors a bit; a little powdered chicken bouillon and some garlic powder, or maybe an envelope of chili seasoning. Thanks for a great recipe, Polly; I will definitely make this again!
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