CREAMY-SPICY CORNBREAD CHICKEN BAKE

Creamy-Spicy Cornbread Chicken Bake image

This chicken bake gets its creamy from condensed cream of chicken soup-and its spicy from a can of chopped green chiles in the cornbread mix.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

Ingredients

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup milk
1/2 tsp. garlic powder
1/4 tsp. pepper
2 cups chopped cooked chicken
1 cup frozen corn
2 green onions, sliced
2 Tbsp. chopped fresh cilantro
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 pkg. (8.5 oz.) corn muffin mix
1 can (4.5 oz.) chopped green chiles, drained

Steps:

Heat oven to 425°F.
Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
Prepare cornbread batter as directed on package; stir in chiles 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 450, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g