Chicken Chili Cornbread Pie

Here I go roaming the internet on the day of grocery shopping to find something new to make for dinner.  Kraft foods site has been really good for me in finding new meals to try!

I saw this recipe and thought to myself….self…this could either be really good or really bad!  You’ll have to get through to the end of the post before you find out the results.  Unless you’re impatient and you decide to scroll to the end and see who did and didn’t like it!!  Ok, I’m impatient so I’ll give you a little hint…I loved it!!

This is truly a great comfort food!  March is here.  It may be really nice out today (tomorrow will be snow for sure) but this hit the comfort zone spot!

What You Need:

1 Tbsp. oil

1-1/2 lb. boneless skinless chicken breasts, chopped

1 pkg. Chili Seasoning Mix

3/4 cup water

1 cup KRAFT Shredded Cheddar Cheese – I used fat free

1/2 bag of frozen corn

1 pkg. (8-1/2 oz.) corn muffin mix

Make It

HEAT oven to 400°F.

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in seasoning mix and water and corn. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.

SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.

BAKE 20 min. or until golden brown. Let stand 5 min. before serving.

kraft kitchens tips


Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.


Prepare using your favorite variety of KRAFT Shredded Cheese.

Craig really liked it.  Had seconds.  Caleb ate his all, but said he only liked the bread.  Brooklyn said she was full after half of it was gone.  Don’t finish dinner, no snack.  She chose no snack!!  I loved it!!

Have a great rest of your Tuesday!

Patricia – Two Girls Cooking


Kraft Foods


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