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Chicken-Taco Cornbread Pie

Chicken-Taco Cornbread Pie
 
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A Mexican standard takes cover under golden cornbread to create this warm, comforting chicken bake. Best of all, prep is only 30 minutes.
Author:
Recipe type: Dinner
Serves: 6
Ingredients
  • 1 Tbsp. Oil
  • 1½ lb. Boneless Skinless Chicken Breasts, cut into ½ in. pieces
  • 1 Green Pepper, chopped
  • 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
  • ¾ C Water
  • 1 C KRAFT Shredded Cheddar Cheese
  • 1 pkg. (8½ oz.) Corn Muffin Mix
Instructions
  1. HEAT oven to 400°F.
  2. HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until done. Stir in peppers, seasoning mix, and water. Bring to boil; simmer on medium-low heat 10 minutes, stirring occasionally.
  3. SPOON into 9 inch pie plate sprayed with cooking spray; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
  4. BAKE 20 minutes or until golden brown. Let stand 5 minutes before serving.

 

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