8 1/2 oz Corn muffin mix
1 c Cheddar or Monterey Jack;
-shredded
1 1/2 c Chicken or turkey; cooked
-shredded
10 3/4 oz Cream of chicken soup
4 oz Chiles, green; chopped
1 c Corn, whole kernel
1/2 c Scallions; chopped
1 Garlic clove; minced
1 ts Chili powder
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.
Yields
6 Servings