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Recipe: Southwestern Chicken Pot Pie (using corn muffin mix)

Main Dishes - Chicken, Poultry
SOUTHWESTERN CHICKEN POT PIE

"Turn up the heat on this southwestern treat as much - or as little - as you like. Cumin, chili powder and chipotle chile pepper give this dish its distinctive Tex-Mex flavor. Corn muffin mix provides a quick and tasty topping."

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

Preheat oven to 375 degrees F.

Heat oil in large skillet over medium-high heat. Add chicken and saut 5-7 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 2 1/2-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 25-30 minutes or until corn bread is golden brown.

Makes 8 servings

Nutritional Information: Per One Serving: About 462 Calories, Fat 18g, Protein 34g, Carbohydrates 41g, Cholesterol 114mg, Sodium 1078mg, Fiber 5g

Source: McCormick & Company, Inc.
MsgID: 371221
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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