| 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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