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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pot Pie with a little twist to spark your taste buds! Cooking time does not include time to cook chicken. Ingredients:
3 cups skinless chicken, cooked, and diced (your choice) |
1 (20 ounce) jar salsa |
1 (11 ounce) can mexicorn, drained |
2 cups cheddar cheese, shredded |
1/2 cup sour cream |
2 teaspoons cumin |
1 teaspoon garlic powder |
1 (8 ounce) box jiffy cornbread mix |
Directions:
1. Cook chicken and dice.
2. Add the salsa, corn, and cheese, and mix well. Set aside.
3. Mix the corn bread according to the pkg. directions, or mix from scatch.
4. Mix the corn bread mixture in with the sour cream, cumin, and garlic powder.
5. Put in a casserole dish and bake following directions on corn bread box or pkg.
6. When cornbread is done, remove from oven, and cut into portion size pieces.
7. Serve hot.
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