Chicken Tamale Pie

  • on October 3, 2007
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Ingrients & Directions

8 1/2 oz Corn muffin mix
1 c Cheddar or Monterey Jack;
1 1/2 c Chicken or turkey; cooked
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.

6 Servings

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