Recipe: Chicken with Corn Bread Topping (using corn muffin mix)

CHICKEN WITH CORN BREAD TOPPING

FOR THE CHICKEN MIXTURE:
3 cups cubed cooked chicken
1 (4 oz.) can chopped mushrooms, drained
1 1/3 cups milk
1 cup sour cream
2 cans (10 3/4 oz. each) cream of chicken soup, undiluted
FOR THE TOPPING:
15 oz. pkg. corn muffin mix (2 small boxes)
1 1/3 cup water
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.

TO PREPARE THE CHICKEN MIXTURE:
Combine chicken, mushrooms, milk, sour cream and soup in a large saucepan and simmer while preparing topping.

TO PREPARE THE TOPPING:
Combine corn muffin mix (dry), water and cheese. Mix well.

TO PREPARE THE CASSEROLE:
Turn the chicken mixture into a 13x9-inch inch ovenproof pan. Spoon topping over chicken mixture.

Bake 25 minutes at 350 degrees F or until topping is done and casserole is bubbly.

Servings: 6-8

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Dear Cathy,

Here is a recipe that looks very similar to what you're looking for but it doesn't have the chile peppers. If the exact recipe doesn't turn up, you could try adding canned chopped chile peppers to taste.

Happy Cooking!

Betsy