Cornbread Chicken Casserole

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Cornbread Chicken Casserole

 


Ingredients
1 (11.0 oz.) can of Vacuum-Packed Whole Kernel Sweet Corn
2 tbsp. butter
1-1/2 lb. skinless chicken breast, cubed
1 (15.0 oz.) can black beans, drained and rinsed
1 (15.0 oz.) can tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1 cup shredded Monterey Jack and Cheddar cheese blend
1 (8-1/2 oz.) package corn muffin mix
Preheat oven to 375oF. Melt butter in skillet; add chicken and cook 10 minutes or until chicken is done. Add corn, beans, tomato sauce, and seasonings. Mix and bring to boil, heat for 1 minute. Pour mixture in 1-1/2 qt. casserole dish and top with cheese. Prepare corn muffin mix according to package and drop batter over chicken mixture. Bake for 25 - 30 minutes or until muffin mix is golden brown.
Makes 6 servings