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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scoober33

posted:6/28/2011

I made this last night and my fiancee and I absolutely LOVED it! I added a can of corn (heated in microwave) to the mixture, and also served with salsa and sour cream. Highly Recommend!!

monkida

posted:5/22/2011

Don't need the cheese and I add mexicorn to the mix in lieu of the pepper. I usually make this with leftover chicken so I don't have to worry about cooking the chicken. Last time I reduced the chicken and added pinto beans to the filling. It was great!

dankmd

posted:5/14/2011

Added onion and corn. Very Good! Used 10inch pie pan.

a cook

posted:5/8/2011

MMMMM. Delicious. I didn't put a green pepper in, instead I substituted one can of green chiles and 1/2 onion. I also used a can of corn and used the juice from the can instead of the water. I used a box mix of Honey cornbread mix and it was sooooo delicious. Served with salsa and sour cream and it was just the right amount of sweet, spicy, and salty. Would definitely make again with the same substitutions. Also, use a 8x8 or 9x9 square pan, it evens out better and doesn't overflow.

Ashgib01

posted:5/3/2011

Added 1 onion and a can of corn...it was great!!

a cook

posted:5/2/2011

Delicious! My husband raved about this dish for days.

daday01

posted:4/27/2011

This is a fantastic recipe and very easy. I added a package of cooked frozen corn to the chicken mixture... could not imagine it without the corn. I would like to try adding a can of black beans and/or rotel. I served this with sour cream... my family loved it!

amberpena03

posted:4/26/2011

THIS WAS AWESOME! I ADDED A CAN OF ROTELS AND CAN OF CORN AND BLACK BEANS ! WAS VERY YUMMY!

sogle109701

posted:4/23/2011

it was really good and very easy to make

rgitch

posted:4/12/2011

I made the chicken several hours before to save time. After pouring the cooked chicken in the pie plate, I used the same pot to stir the ingredients for the cornbread. This meal had everyone asking for seconds.