Ingredients

8-1/2 oz. corn muffin mix
1 C. cheddar or monterey jack; shredded
1-1/2 C. chicken or turkey; cooked, shredded
10-3/4 oz. cream of chicken soup
4 oz. chilies, green; chopped
1 C. corn, whole kernel
1/2 C. scallions; chopped
1 garlic clove; minced
1 tsp. chili powder

Cooking Instructions

Prepare muffin mix as directed on package, adding 1/2 C. of the cheese with the mix. Set aside. (Do not bake.) Cook and stir chicken, soup, chilies, scallions, garlic and chili powder in a large saucepan until heated through. Spoon muffin mixture into a greased 2- quart casserole. Spoon hot soup mixture over muffin mixture to within 1/2inch of the edge. Bake at 350 for 25 minutes or until cornbread is golden. Top with cheese.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: