Cornbread Chicken Casserole
Cornbread Chicken Casserole
| Ingredients |
| 1 (11.0 oz.) can of Vacuum-Packed Whole Kernel Sweet Corn |
| 2 tbsp. butter |
| 1-1/2 lb. skinless chicken breast, cubed |
| 1 (15.0 oz.) can black beans, drained and rinsed |
| 1 (15.0 oz.) can tomato sauce |
| 2 tsp. chili powder |
| 1 tsp. ground cumin |
| 1/2 tsp. garlic powder |
| 1 cup shredded Monterey Jack and Cheddar cheese blend |
| 1 (8-1/2 oz.) package corn muffin mix |
| Preheat oven to 375oF. Melt butter in skillet; add chicken and cook 10 minutes or until chicken is done. Add corn, beans, tomato sauce, and seasonings. Mix and bring to boil, heat for 1 minute. Pour mixture in 1-1/2 qt. casserole dish and top with cheese. Prepare corn muffin mix according to package and drop batter over chicken mixture. Bake for 25 - 30 minutes or until muffin mix is golden brown. |
| Makes 6 servings |