| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Chicken, Mexican, Casseroles | 6 | Servings |
INGREDIENTS
| 8 1/2 | oz | Corn muffin mix |
| 1 | c | Cheddar or Monterey Jack; shredded |
| 1 1/2 | c | Chicken or turkey; cooked shredded |
| 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 |
| Source: MAINPOUL.ZIP Submitted By SAM WARING |
INSTRUCTIONS
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. <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 150008 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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