2 packages Mexican cornbread mix
1 chicken
1 small jar pimentos
1 can cream of mushroom soup
1 medium onion, chopped
1 pound Velveeta cheese
1/2 cup (1 stick) butter or margarine
8 medium yellow squash or zucchini, sliced.
Boil and de-bone chicken. Cut into pieces.
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Bake cornbread per package directions.
Saute onion and squash in butter in skillet.
Crumble cornbread in a large mixing bowl. Add the onion and squash mixture to the cornbread. Add the pimentos and the chicken.
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Melt Velveeta, soup and 1/2 can water in the microwave. Stir to blend well, then add to the cornbread mixture, stirring until well blended. Pour into a large greased baking dish. Bake at 350 degrees F for 35 to 45 minutes.
