Ingredients
- 1 parsley (chopped)
- 475 ml water
- 210 gr chicken (cooked)
- 110 gr cheddar cheese
- 60 gr cornmeal (yellow)
- 7 gr instant onion (minced)
- 1 gr salt
- 1 package chili without beans
- 1 package kidney beans
- 1 package pimientos
1. Mix cornmeal, water and salt in a saucepan; bring to a boil.
2. Simmer, stirring constantly, until mixture becomes very thick.
3. Remove from heat; stir in cheese and onion.
4. Spread mixture evenly into bottom and sides of a greased 2 litre baking casserole.
5. Mix together chili, kidney beans, pimientos and chicken; pour mixture into lined bowl.
6. Cover; bake in preheated 350'F. oven 35 to 40 minutes, or until bubbly.
7. Serve hot, sprinkled with chopped parsley.
