Chicken-Taco Cornbread Pie

photo by:kraft

A Mexican standard takes cover under golden cornbread to create this warm, comforting chicken bake. Best of all, prep is a quick 10 minutes.

time

prep:

10 min

total:

50 min

servings

total:

6 servings

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What You Need

Tbsp. oil

1-1/2

lb. boneless skinless chicken breasts, chopped

green pepper, chopped

pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix

3/4

cup water

cup KRAFT Shredded Cheddar Cheese

pkg. (8-1/2 oz.) corn muffin mix

Make It

HEAT oven to 400°F.

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.

SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.

BAKE 20 min. or until golden brown. Let stand 5 min. before serving.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

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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foodlover211

posted:4/10/2011

This is a good recipe.I cooked the boneless chicken whole then shredded up with a fork. I think the flavor goes through the meat better,it doesn't get dry either.I added can corn. I will make it again.

Blackebony

posted:4/7/2011

I made this but I made it with chicken thighs that I had and deboned, and used a long glass baking dish, but I followed the rest of the recipe and it came out delicious, I plan on making it a lots of times, only thing is that I will not be adding any salt to it, it has enough salt on it's own,

Godisfaithful

posted:4/6/2011

My family loved it! Easy and fast to make. I added a can of corn with chipotle peppers in it, and a can of pinto beans drained most of the juice off, and shredded cheese and it was really good and moist!

a cook

posted:4/6/2011

This was a hit! I used ground chicken instead. I browned it with a small chopped yellow onion. We didn't have taco seasoning on hand, so I substituted about 1/3 c. medium salsa for the water and taco seasoning. Also added about 2 c. frozen corn to the skillet after the chicken was cooked. We didn't have green peppers on hand, but thought the salsa helped with that flavor. Just wish we had a little sour cream on hand to add a dollop for serving.

a cook

posted:4/1/2011

RAted 5 stars because this was quick, easy and delish. Added can corn with juice instead of water. Added can of black bean soup. Loved it .. will make again!

a cook

posted:3/31/2011

Loved this! My husband had 3rds of this! As suggested I in other reviews, I added corn to the chicken mix, and also some green peppers. Added more cheese as well, and mixed some in with the cornbread topping too.

BeckaJohns

posted:3/23/2011

My husband and I loved this recipe! I added cooked couscous to the chicken mixture to help soak up some of the seasoned juices before topping with cornbread mixture and popping in the oven. Yum!

pambosley05

posted:3/22/2011

Just ok. It was dry and lacked some needed flavor. I followed the advice and added corn to the chicken and extra cheese. I added salsa which helped with some of the dryness. Good recipe but needs something extra the next time. Maybe rotel chilies or the black beans.

bridget827

posted:3/19/2011

Loved it...I did add sugar and corn to the cornbread mix. I also added black beans to the peppers.

astouffer

posted:3/3/2011

I followed the advise of some other reviewers and added a can of black beans (rinsed) and about a 1/2 c. of corn to the chicken. I also added some canned chopped green chilis to both the cornbread and the chicken. Everyone liked it and it was a great meal for a busy weeknight. I also used a 9" square pan as suggested by others. This wouldn't fit into my 9" deep dish pie pans.