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® HOME ORIGINALS® 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 HOME ORIGINALS® 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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gidget88

posted:12/31/2009

I include a can of tomatoes and peppers. Also, chopped onion and garlic. The amount of onion and garlic is how much of either you like. I use alot. I also use a casserole dish instead of a pie plate. For me, the added indg. gives it the flavor I was looking for. YUMMY!!!

lorig1406

posted:12/5/2009

Word of caustion....use a 9 inch pie plate with tall sides!! This was very messy because my dish was not high enough on the sides...leaked all over the sides onto the bottom of my oven...tasted ok, a little bland and i'm not sure if i'll make it again.

Christina099

posted:10/3/2009

With three kids from age 10 to 3 its hard to find something they all like. I made it in a 13x9 pan and they ate over half of it. I will definetly be making it again.

greghead

posted:9/1/2009

This recipe is a keeper! I took the advice of others and added corn to the cornbread mix, and I substituted 1/4 cup onions for the green peppers as a personal choice, but I would have added diced green chiles as well if I had them on hand. The basic recipe is fantastic, and my wife and I both loved it. It was even better served with sour cream and Cholula, my favorite mild/medium hot sauce.

a cook

posted:6/18/2009

This was very good. My whole family enjoyed it. Have made several times now.

rebcurless

posted:6/4/2009

My family absolutely loves this, and they are very picky eaters! I've made it several times, and it's always a hit.

a cook

posted:3/19/2009

Very, VERY good. My family loved it and 2 of
my kids are very picky. I will make it
again for
sure!

a cook

posted:3/5/2009

my family loved it! And it was super easy to make!

a cook

posted:2/19/2009

very good!

a cook

posted:1/10/2009

This was all right. It was super easy, so I'll probably make it again for that purpose. I feel like it would be better if you mixed everything together instead of layering it. I'd also like to add corn next time...and maybe some salsa, too.