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Chicken Tamale Pie

 

24

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 22151% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 565mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 35g
Vitamin A 11% Vitamin C 13%
Calcium 16% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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