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Chicken Chili over Corn Muffins

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 50 min
Category: Soups/Chilis Sub Category: Chilis

what you need
  • Muffins
  • 1 egg
  • 1 1/2 cups Original Bisquick® mix
  • 3/4 cup yellow cornmeal
  • 1/3 cup sugar
  • 2/3 cup milk
  • 2 tablespoons butter or margarine, melted
  • Chili
  • 2 cups cut-up cooked chicken
  • 2 cans (15 oz. each) spicy chili beans, undrained
  • 1 can (15 oz.) tomato sauce
  • 1 can (7 oz.) Green Giant® Niblets® whole kernel corn, drained
  • 1/2 cup shredded cheddar cheese (2 oz.)
make it
1. Preheat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat egg slightly. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 15 to 20 minutes or until golden brown.

2. Meanwhile, in 3-quart saucepan, stir together all chili ingredients except cheese. Heat to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally.

3. For each serving, pour chili over 1 or 2 muffins. Sprinkle with cheese.
Warm any leftover muffins in the microwave and serve with honey for another meal.
Variation: It's easy to make cornbread from the same recipe. Grease an 8-inch square pan with shortening or cooking spray. Make the batter as directed; spread in the pan. Bake 20 to 25 minutes or until golden brown.
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