1/2 cup Yellow cornmeal
2 cups Water
1/2 teaspoon Salt
1 cup Cheddar cheese; sharp — shred
1 tablespoon Instant onion — minced
1 can Chili without beans — 16 oz
1 can Kidney beans; 20 oz — drained
1 can Pimientos — 4 oz drained
1 1/2 cups Chicken — cooked and diced
Parsley — chopped
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-quart 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.