Chicken Tamale Pie
1 package corn muffin mix
1/2 cup shredded Cheddar cheese
1 can Campbell's cream of chicken soup
1 teaspoon chili powder
1 clove garlic, minced
1 can (4 ounces) chopped green chilies
1/2 cup chopped green onions
1 cup whole kernel corn
1 1/2 cups chopped cooked chicken
Preheat oven to 350º F.
In bowl, combine muffin mix and cheese.
Prepare according to package directions.
In saucepan, stir remaining ingredients until blended.
Spoon muffin mixture into a greased 2 quart casserole.
Spoon hot soup mixture over the muffin mixture to within 1/2 inch of edge.
Bake 25 minutes or until cornbread is golden.
Garnish with additional cheese, green onions, and sliced cherry tomatoes, if desired.
Makes 6 servings.
Posted by Bettie in AK
I make my own cornbread, since I don't like sweetened cornbread.
If I don't have green onions, I use regular onions.
I sometime add a can of black beans, drained.
And, I serve salsa on the side.