Chicken-Taco Cornbread Pie

Beths Recipes, Casseroles, Comfort Food, Dinner


1 Tbs 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


Aunt Laurie


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.


A Mexican standard takes cover under golden cornbread to create this warm, comforting chicken bake. Best of all, prep is only 30 minutes.