Email to Virginia       

Recipe Categories: Maizey's HOME PAGEAPPETIZERS BARS BARSandSQUARES BBQ Beans BREAD BREAKFAST CAKES CAKESandPIES CANDY CASSEROLES CHEESECAKE CHILI Chowder CHOWDER COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD FRITTATA MARINADES MEATS Muffins PASTA PIES POULTRY Quiche RICE RUBS SALADandDRESSING SANDWICHES SIDEDISHES SOUP SOUPSandSTEWS TEABREAD THANKSGIVING VEGETABLES

Chili Pie




Source of Recipe


Adapted from B&G Foods


List of Ingredients





1 lb ground chicken breast, skinless
7 1/2 ozs corn muffin mix
8 ozs taco sauce
1 whole egg
10 ozs frozen corn, thawed
1/3 c fat-free milk
4 ozs cheddar cheese, shredded


Recipe





Preheat oven to 400. Prepare a 8" square dish with cooking spray; set aside. In a large saucepan, cook chicken until no longer pink. Add taco sauce and corn. Mix well. Spread mixture into prepared dish. Sprinkle cheese over top; set aside. In a small bowl, combine corn muffin mix, egg, and milk. Mix until moistened. Pour over chicken mixture in dish. Bake for 15 minutes, or until corn bread is lightly browned