8 1/2 oz Corn muffin mix
1 cup Cheddar or Monterey Jack, shredded
1 1/2 cup Chicken or turkey, cooked shredded
10 3/4 oz Cream of chicken soup
4 oz Chiles, green, chopped
1 cup Corn, whole kernel
1/2 cup Scallions, chopped
1 Garlic clove, minced
1 tsp Chili powder
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Prepare muffin mix as directed on package, adding 1/2 cup of the cheese with the mix. Set aside. (Do not bake.)
Cook and stir chicken, soup, chilies, scallions, garlic and chili powder in a large saucepan until heated through.
Spoon muffin mixture into a greased 2 quart casserole. Spoon hot soup mixture over muffin mixture to within 1/2" of the edge. Bake at 350 degrees for 25 minutes or until cornbread is golden. Top with cheese.
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