Chicken Tamale Pie
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
corn muffin mix
|
* |
| 1 | cup |
cheddar cheese
shredded |
|
| 1 ½ | cups |
chicken
cooked, shredded |
|
| 10 ¾ | ounces |
soup, cream of chicken
|
|
| 4 | ounces |
green chili peppers
green, chopped |
|
| 1 | cup |
corn
whole kernel |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 245.7 | ml/g |
corn muffin mix
|
* |
| 237 | ml |
cheddar cheese
shredded |
|
| 355 | ml |
chicken
cooked, shredded |
|
| 310.7 | ml/g |
soup, cream of chicken
|
|
| 115.6 | ml/g |
green chili peppers
green, chopped |
|
| 237 | ml |
corn
whole kernel |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
chili powder
|
|
Directions
Prepare muffin mix as directed on package, adding ½ 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 ½ inch of the edge.
Bake at 350℉ (180℃) F for 25 minutes or until cornbread is golden.
Top with cheese.
