Southwestern Chicken Pot Pie

Turn up the heat on this southwestern treat as much -- or as little -- as you like. Cumin, chili powder and chipotle chili pepper give this dish its distinctive Tex-Mex flavor. Corn muffin mix provides a quick and tasty topping.

Photo credit: Sydney Kramer from Crepes of W...

Turn up the heat on this southwestern treat as much -- or as little -- as you like. Cumin, chili powder and chipotle chili pepper give this dish its distinctive Tex-Mex flavor. Corn muffin mix provides a quick and tasty topping.

Photo credit: Sydney Kramer from Crepes of Wrath.
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20m
PREP TIME
40m
COOK TIME
462
CALORIES
11
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 375°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through.
  • 2 Stir in beans, corn, tomato sauce and seasonings. Bring to boil on medium heat. Remove from heat. Stir in 1 cup of the shredded cheese. Pour into 2 1/2-quart casserole. Top with remaining cheese.
  • 3 Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.
  • 4 Bake 25 to 30 minutes or until corn bread is golden brown.

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(per Serving)

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