 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This pie has become a standby for weekday suppers. The zesty filling satisfies our craving for Mexican food. And the kids like the crust, which tastes like corn muffins. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg, beaten |
1/3 cup milk |
1/2 cup shredded cheddar cheese |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 cups cubed cooked chicken |
1 cup frozen corn, thawed |
1/2 cup chopped green onions |
1 can (4 ounces) chopped green chilies |
1 garlic clove, minced |
1/2 to 3/4 teaspoon chili powder |
Directions:
1. In a bowl, combine muffin mix, egg and milk; add cheese. Spread in the bottom and up the sides of a greased 9-in. pie plate.
2. In a saucepan, combine soup, chicken, corn, onions, chilies, garlic and chili powder; heat through. Immediately pour into crust.
3. Bake at 400° for 20-25 minutes or until crust is golden and filling is hot. Yield: 6 servings.
|
|