Chicken Tamale Pie

Louise Grote

• 1 – 2 lbs. of cooked chicken boned (baked, stewed or roasted)
• 2 cans tomatoes
• 1 large and 1 small can creamed corn
• 1 c. ripe pitted olives
• 1/2 c. milk
• 3/4 c. cheddar cheese grated (medium or sharp)

Cut cooked chicken into bite-size pieces. Remove corn husks, and cut toma-
toes into bite-size pieces. Mix ingredients together, being careful not to mash the
Tamale cubes, and add half of the olives and half of the cheese to the mixture.

Put in casserole – sprinkle with the remaining cheese – and dot the top with
the remaining olives.

Cook at 350 degrees for 1/2 to 3/4 hour. Be sure the mixture is bubbling hot.