1/4 cup (1/2 stick) butter
2 cups chopped onion
1 cup sliced celery
2 cups water
1 can (16 ounces) corn, drained
2 cans (4 ounces each) diced green chiles
3 tablespoons chopped fresh parsley
2 chicken flavor bouillon cubes
1/2 teaspoon paprika
1/4 teaspoon crushed dried oregano
1/8 teaspoon ground black pepper
6 cups crumbled cornbread *
1/2 cup chopped pecans
PREHEAT oven to 350Â° F. Spray 2 1/2-quart baking dish with nonstick cooking spray. Set aside.
MELT butter in large skillet over low heat. Cook onion and celery for 5 to 8 minutes or until tender. Add water, corn, chiles, parsley, bouillon, paprika, oregano and pepper; mix well. Add cornbread and nuts; mix well. Spoon into prepared baking dish; cover.
BAKE for 30 minutes or until heated through.