Cornbread Chicken Casserole


Serves 4

2 tbsp butter
1⁄2 lb chicken breast (skinless; cubed)
1 can (15 oz.) black beans (drained and rinsed)
1 can (15 oz.) tomato sauce
2 tsp chili powder
1 tsp ground cumin
1 c monterey jack and cheddar cheese (shredded)
1 pkg (8.5 oz.) corn muffin mix
4 tbsp butter (melted)

Melt butter in skillet, add chicken; cook 10 minutes or until chicken is done.

Add Libby’s® Whole Kernel Sweet Corn, beans, tomato sauce and seasonings. Mix and bring to boil, heat for 1 minute.

Pour mixture into 1.5-quart casserole dish and top with cheese.

Prepare corn muffin mix according to package and drop batter over chicken mixture.

Bake at 375 degrees for 25-30 minutes, or until muffin mix is golden brown.