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Southwest Turkey Bake

Active Time: 15 minutes • Total Time: 1 hour • Serves: 6


Schnucks nonstick cooking spray
1 package (8 ounces) Schnucks finely shredded Monterey Jack cheese (2 cups), divided
1 cup lightly salted corn chips, coarsely crushed to 1/2 cup
1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup
1 container (8 ounces) Schnucks sour cream
1 package (6 ounces) unprepared Schnucks cornbread stuffing mix
1 can (4 ounces) Schnucks diced mild green chiles
1 jar (4 ounces) diced pimientos, drained
2-1/2 cups diced or shredded roasted turkey meat or Schnucks herb or bbq whole roasted chicken meat (about 12 ounces)
1-1/2 cups Schnucks frozen whole kernel corn
1 teaspoon ground coriander
1 teaspoon ground cumin

1. Preheat oven to 375°F. Spray 11 x 7-inch or shallow 2-quart glass or ceramic baking dish with nonstick cooking spray. In small bowl, toss 1 cup cheese with corn chips; set aside. In large bowl, stir remaining ingredients including remaining 1 cup cheese until well blended. Spread chicken mixture into prepared dish.

2. Cover dish tightly with aluminum foil. Bake 30 minutes. Remove foil. Sprinkle corn chip mixture evenly on top and bake, uncovered, 15 to 20 minutes longer or until top is golden and internal temperature reaches 145°F.


Each serving: about 603 calories, 29 g total fat (14 g saturated), 114 mg cholesterol, 1124 mg sodium, 47 g carbohydrate, 6 g fiber, 5 g sugars, 34 g protein