Ingredients
2 tablespoons butter
1 pound boneless chicken, cubed
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained
1 can (15 oz.) tomato sauce
2 teaspoons chili powder
1 teaspoon cumin
1 cup shredded monterey jack and cheddar cheese
1 box (8.5 oz.) corn muffin mix
1 egg
1/3 cup milk
2 tablespoons butter
1 pound boneless chicken, cubed
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained
1 can (15 oz.) tomato sauce
2 teaspoons chili powder
1 teaspoon cumin
1 cup shredded monterey jack and cheddar cheese
1 box (8.5 oz.) corn muffin mix
1 egg
1/3 cup milk
Instructions
1. Preheat oven 375°F.
2. Melt butter in skillet, add chicken; cook 10 minutes or until chicken is done. Add corn, beans, sauce, chili powder and cumin. Mix and bring to boil, heat 1 minute.
3. Pour mixture into 2-quart casserole dish and top with cheese.
4. Prepare corn muffin mix according to package and drop batter over casserole. Bake 25-30 minutes, or until muffin mix is golden brown.
1. Preheat oven 375°F.
2. Melt butter in skillet, add chicken; cook 10 minutes or until chicken is done. Add corn, beans, sauce, chili powder and cumin. Mix and bring to boil, heat 1 minute.
3. Pour mixture into 2-quart casserole dish and top with cheese.
4. Prepare corn muffin mix according to package and drop batter over casserole. Bake 25-30 minutes, or until muffin mix is golden brown.
