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Southwestern Chicken Pot Pie




Source of Recipe


McCormick®


List of Ingredients




1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
2 teaspoons McCormick® Chili Powder
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Garlic Powder
1/4 - 1/2 teaspoon McCormick® Gourmet Collection® Chipotle Chile Pepper
2 cups shredded Monterey Jack and Cheddar cheese blend, divided
1 package (8 to 8 1/2 ounces) corn muffin mix


Recipe



1. Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add chicken and sauté 5-7 minutes or until done.

2. 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 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. Bake 25-30 minutes or until corn bread is golden brown.