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Southwestern Chicken Pot Pie




Source of Recipe


Internet


List of Ingredients




1 tablespoon vegetable oil
1½ pound boneless skinless chicken breast, cut into ½-inch pieces
15 ounces black beans, drained and rinsed
11 ounces whole-kernel corn, drained
15 ounces tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ to ½ teaspoon chipotle chili pepper
2 cups shredded Monterey Jack and cheddar cheese blend, divided
8 to 8½ ounces corn muffin mix

Recipe



Preheat oven to 375 degrees. Heat oil in large skillet over medium-high heat.

Add chicken and saute 5 to 7 minutes or until done. Add beans, corn, tomato sauce and seasonings to skillet. Bring to a boil over medium heat. Remove from heat; stir in 1 cup shredded cheese. Pour into a 2½-quart casserole.

Top with remaining cheese. Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture. Bake 25 to 30 minutes or until corn bread is golden brown.

Makes 8 servings.