A favorite from the Ultimate Hotdish recipe contest
All week on the blog, I'm going to be rolling out recipes for my Ultimate Minnesota Hotdish Contest. The overall winner and three category winners will be announced in my column this Saturday. But there are several great recipes deserving of recognition that just missed.
Here's is my personal favorites among the 19 finalist dishes that were judged last Wednesday in the Mt. Olive Lutheran Church fellowship hall:
"Corny Chicken Bake"
Submitted by Helen Kennedy of Rochester
2 cups crushed corn chips
1 10-can cream of chicken soup
1 10-oz. can enchilada sauce
2-3 cups cubed, cooled chicken
1/2 cup finely chopped onion
1 cup shredded cheddar cheese
Directions: In greased baking dish, combine 1 cup corn chips and remaining ingredients. Save about one-fourth cup of cheese for topping.
Bake uncovered at 375 degrees for 30 minutes.
Top with remaining corn chips and cheese and bake another 10 minutes.
(Helen says she uses store-bought rotisserie chicken for this, and that the enchilada sauce can be either mild or spicy, depending on taste.)