4 c. Pepperidge Farm cubed Country Style Bag Stuffing
2 c. diced, cooked chicken
1 (15 1/2-oz.) can golden hominy, drained
1 (4 1/2-oz.) can chopped green chiles, drained
1/2 c. chopped red bell pepper
1/2 c. minced fresh cilantro or parsley
1 (10 1/2-oz.) can condensed cream of mushroom soup, undiluted
1 (8 3/4-oz.) can whole kernel corn, drained
1 c. sour cream or milk
2 tsp. ground cumin
1 c. shredded Monterey Jack cheese

Combine stuffing and next five ingredients in a large bowl; toss until combined. Add soup, corn, sour cream and cumin to stuffing mixture; stir well. Spread in a lightly greased 2 qt. baking dish. Cover and bake at 350°F for 35 minutes. Uncover and sprinkle with cheese; bake an additional 5 minutes, until cheese is melted and bubbly.