Chicken-Taco Cornbread Pie

By margiekyle

Ingredients

• 1 Tbsp. oil
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 green pepper, chopped
• 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
• 3/4 cup water
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 pkg. (8-1/2 oz.) corn muffin mix

Details

Servings 6
Preparation time 30mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

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 sprayed with cooking spray; 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.