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Chicken Tamale Pie
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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
In a mixing bowl, combine muffin mix, egg and milk; add cheese. Spread in the
bottom and up the sides of a greased 9-in. pie plate. In a saucepan, combine
soup, chicken, corn, onions, chilies, garlic and chili powder; heat through.
Immediately pour into crust. Bake at 400° for 20-25 minutes or until crust
is golden and filling is hot.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 21, 2008Copyright Reiman Media Group, Inc © 2008 |