1 package (11-1/2 ounces) refrigerated cornbread or plain twists
In a large bowl, combine the chicken, hominy and chiles. Pour into an 11x7-in. baking dish coated with cooking spray.
Separate cornbread twists into strips. Place four strips diagonally in each direction over chicken mixture, forming a lattice crust. Press ends against sides of baking dish. Bake at 375° for 20-25 minutes or until crust is golden brown.