Hominy and Chicken Casserole

Preparation info

  • Difficulty


  • Yield:

    20 to 24


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 tablespoons olive oil
  • 3 cups finely chopped onions
  • 2 tablespoons finely minced garlic
  • pounds ground beef
  • cups imported canned tomatoes
  • ½ cup tomato paste
  • 2 cups Chicken Stock
  • ½ cup, more or less to taste, finely chopped, seeded fresh or canned jalapeño peppers
  • 2 teaspoons crumbled dried oregano
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 5 cups Basic Cream Sauce
  • 6 cans (1 pound 13 ounces each) hominy, drained (about 18 cups)
  • 6 cups shredded chicken made from Poached Chicken Thighs
  • 6 cups grated sharp Cheddar cheese (about pounds)


  • Heat the oil in a saucepan with a capacity of approximately 6 quarts and add the onions and garlic. Cook, stirring, until wilted. Add the beef, breaking up lumps with the side of a heavy metal spoon. Cook, stirring, until meat loses its raw look.
  • Add the tomatoes, tomato paste, chicken stock, jalapeño peppers, oregano, salt, and ground pepper. Cook, stirring often, 30 or 40 minutes, until thickened. Add the cream sauce and stir.
  • Meanwhile, preheat the oven to 350 degrees.
  • Butter two 8-quart casseroles. Add a layer of hominy, a layer of chicken, a layer of sauce, and a layer of cheese in each. Continue making layers, ending with a layer of cheese.
  • Place the casseroles in the oven and bake 45 minutes, or until piping hot and bubbling throughout.