CORN MUFFIN MIX-CHICKEN CASSEROLE

1 (8.5 oz.) box corn muffin mix
1 T. chili powder
4 boneless, skinless chicken breast halves,
cut into 1/2-inch chunks
2 T. olive oil
1 (16 oz.) can oven-baked beans
1 (14.5 oz.) can stewed tomatoes, undrained
1 T. smoky-flavored barbecue sauce
1 (14.5 oz.) can green beans, drained
1/4 tsp. dill weed
1 T. maple syrup

Preheat oven to 400ºF. Prepare half of the corn muffin mix. Set aside. Sprinkle chili powder onto chicken chunks. Cook chicken over medium heat in a nonstick pan until opaque. Stir in baked beans, stewed tomatoes and barbecue sauce. Mix green beans with dill. Add to chicken mixture. Simmer 5 to 10 minutes. Spray a 13 x 9-inch baking dish with nonstick spray. Pour chicken mixture into baking dish. Spread corn muffin batter on top of chicken mixture. Bake for 20 to 25 minutes or until topping is golden. Remove from oven and brush with maple syrup. Yields 8 servings.