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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a cook

posted:3/1/2011

As previously suggested, I added more cheese and added corn to meat and to cornbread. My teenage son loved it! I served over crushed totilla chips with salsa and sour cream.

meka_r99

posted:2/15/2011

AWESOME! I added a cup of black beans, corn and a small onion. Delicious!

brandy570

posted:2/1/2011

This was a wonderful meal. Next time I'm going to add more cheese but it was great the way it was.

julie3910

posted:1/22/2011

it was dry and my pie had a lot more cornbread on it

lmiles011

posted:1/15/2011

fantastic. my fiance went back for seconds and thirds. i didn't have a pie pan big enough, so you could even sub a square baker as well

jessim621

posted:1/15/2011

Awesome comfort food! It was easy to make and even my ver pickey husband enjoyed this meal! I will definately make this again!

saladchick

posted:11/18/2010

shredded chicken instead of cubed..used red peppers instead of green..added a can of mild rotel..used mexiblend cheese..and put corn and a little vanilla extract in the cornbread..omgoodness. A big hit..hubby asked for me to put in rotation =) yummm!

allyruss

posted:5/25/2010

delish!! I added 3/4 can corn and onion to the chicken, and the remaining corn to the cornbread. I made it in a 9" casserole dish as I only had a rather small pie pan. This will become a staple meal at my house!

katweb1176

posted:1/31/2010

I first made this 2 years ago with the suggestions of adding corn and green chiles to the cornbread. I have since made it probably 50-60 times! I also have made this with ground meat, but had to drain the juice from the mixture and mixed the cheese into the meat mixture to help it stay together when serving! PERFECTO!

Jmahoney2

posted:1/3/2010

I've made this recipe several times, and it's always a hit! I serve it with a dollop of sour cream on top...and that makes it. It's an awesome recipe.