CORNBREAD-TOPPED CHICKEN VEGGIE BAKE

Cornbread-Topped Chicken Veggie Bake image

Combine corn muffin mix with green onions and sharp cheddar make a tasty topping for this creamy, cheesy chicken bake.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

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Ingredients

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup milk
1/4 tsp. ground red pepper (cayenne)
2 cups chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas)
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1 pkg. (8.5 oz.) corn muffin mix
1 green onion, sliced

Steps:

Heat oven to 425°F.
Whisk first 3 ingredients in large bowl until blended. Stir in chicken, vegetables and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
Bake 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.

Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 780 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 12 g, Protein 25 g