Chicken Tamale Pie
24
24
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.
