Chicken-Taco Cornbread Pie

Prep Time: 10 min Total Time: 50 min Servings: 6

• 1 Tbsp. oil
• 1-1/2 lb. boneless skinless chicken breasts, chopped
• 1 green pepper, chopped
• 1 pkg. (1-1/4 oz.) TACO BELL Taco Seasoning Mix
• ¾ cup water
• 1 cup Shredded Cheddar Cheese
• 1 pkg. (8-1/2 oz.) corn muffin mix

Directions
1. Heat oven to 400°F.
2. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. (I boiled the chicken instead)
3. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
4. Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
5. Bake 20 min. or until golden brown. Let stand 5 min. before serving.

Verdict
We all enjoyed this meal. I thought it would be a little better if there was just a smidge less corn bread. I served it with salad and chips with queso.

Original: http://www.kraftrecipes.com/recipes/chicken-taco-cornbread-pie-51904.aspx