PgrancerThe family recipe box

Dinner / Mains

Chicken-Taco Cornbread Pie

Source
Kraft recipe card
Serves
6
Prep
10 min
Cook
40 min
Cuisine
Mexican

Ingredients

  • 1 Tbsp. oil
  • 1-1/2 lb. boneless skinless chicken breasts, chopped
  • 1 green pepper, chopped
  • 1 pkg. (1-1/4 oz.) TACO BELL Taco Seasoning Mix
  • 3/4 cup water
  • 1 cup KRAFT Shredded Cheddar Cheese
  • 1 pkg. (8-1/2 oz.) corn muffin mix

Steps

  1. HEAT oven to 400°F.
  2. HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
  3. SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
  4. BAKE 20 min. or until golden brown. Let stand 5 min. before serving.

Notes

kraft kitchens tips - KEEPING IT SAFE: Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.

SUBSTITUTE: Prepare using your favorite variety of KRAFT Shredded Cheese.

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