Green Chile Chicken Pot Pie Recipe

Ingredients

1

can (10 3/4 oz) condensed fiesta nacho cheese soup

2

cups Progresso™ chicken broth (from 32-oz carton)

1

teaspoon chipotle chile pepper powder

1

can (4.5 oz) Old El Paso™ chopped green chiles, drained

1/2

cup chopped onion

2

cups chopped deli rotisserie chicken

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

Milk, butter and egg called for on cornbread mix pouch

1

cup shredded Monterey Jack cheese (4 oz)

2

tablespoons chopped green onions

Preparation

Heat oven to 400°F. In large bowl, stir together soup, broth, chile pepper powder, green chiles, onion and chicken. Spoon mixture into 10-inch cast-iron or other ovenproof skillet.

Make cornbread mix as directed on package, using milk, butter and egg. Fold cheese and green onions into batter. Pour over chicken mixture.

Bake 20 to 25 minutes or until filling is bubbly and cornbread is golden brown.

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