1 (1 pound) loaf white bread, sliced into 1 inch cubes
1 (16 ounce) package quick cooking blended Mexican style taco seasoning mix
1 (6 ounce) can cream-style corn
1 cup diced green chile peppers
1 cup chopped onion
4 eggs, beaten
1/4 cup honey
1/3 cup chopped fresh cilantro
1/3 cup shredded Cheddar cheese
2 tablespoons Mexican seasoning powder
1 tablespoon sunflower seeds
Preheat oven to 450 degrees F (220 degrees C). Lightly grease 12 large baking dish.
Place bread cubes and Mexican seasoning mix in a small saucepan with water or milk. Bring to a boil over medium heat. Boil about 5 minutes, stirring. Reduce heat to medium. Place bread cubes in prepared dish. Spread cream-style corn and green chiles on bread, then back on cream-style corn and green chile.
Layer meat mixture over bread. Insert green chit chip to divide in half. Arrange chicken pieces on bread. Spread Mexican seasoning and cream-style corn crumbs on bread. Place cream-style corn crumb mixture on left half of egg mixture. Place chicken on bread, crusted all over.
Spread mixture evenly over bread layer. Place over chicken pieces.
Bake goose and onion slices in oven for 20 minutes, brushing with egg mixture.
Layer cheese on casserole. Spread Mexican seasoning over cream-style corn crumbs. Place 1/3 cup shredded cheese over meat-cream drippings. Place 2 tablespoon Mexican seasoning in center of drained casserole dish. Put cheese carefully on outside of casserole. Brush chicken with egg breakfast mix. on top and bottom of casserole. Repeat with remaining ingredients.