SOUTHWESTERN CHICKEN POT PIE
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes 8 servings
Turn up the heat on this southwestern treat as much -- or as little -- as you like. Cumin, chili powder and chipotle chile pepper give this dish its distinctive Tex-Mex flavor. Corn muffin mix provides a quick and tasty topping.
Ingredients:
• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (15 ounces) tomato sauce
• 2 teaspoons McCormick® Chili Powder
• 1 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 - 1/2 teaspoon McCormick® Gourmet Collection® Chipotle Chile Pepper
• 2 cups shredded Monterey Jack and Cheddar cheese blend, divided
• 1 package (8 to 8 1/2 ounces) corn muffin mix
Directions:
Preheat oven to 375°F. Heat oil in large skillet over medium-high heat.
Add chicken and sauté 5-7 minutes or until done.
Add beans, corn, tomato sauce, and seasonings to skillet.
Bring to a boil over medium heat.
Remove from heat; stir in 1 cup shredded cheese.
Pour into a 2 1/2-quart casserole. Top with remaining cheese.
Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.
Bake 25-30 minutes or until corn bread is golden brown
Nutritional Information:
Per One Serving: About 462 Calories, Fat 18g, Protein 34g, Carbohydrates 41g, Cholesterol 114mg, Sodium 1078mg, Fiber 5g
Recipe from McCormick® - Spices & Seasonings - www.mccormick.com/
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