Chicken Tamale Pie
corn muffin mix
soup, cream of chicken
green chili peppers
scallions, spring or green onions
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.