Chicken Chili Casserole with Cornbread Topping

Makes 6 servings

ingredients

4 boneless, skinless chicken breasts, cooked and cut into 1-inch bites
1 tablespoon olive oil
6 medium carrots, cut into 1/4-inch dice
1 large onion, cut into 1/2-inch dice
3 tablespoons chili powder
1 (15 oz.) can crushed tomatoes in their juice
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 can of White Shoepeg baby corn
1 cup vegetable broth
1 package corn-muffin mix

directions

1
Preheat oven to 400 degrees.
2
In a non-stick skillet, heat oil over medium heat until hot. Add carrots, celery and onion; cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Stir in chili powder; cook 2 minutes, stirring. Stir in tomatoes with their juice, black beans, pinto beans, corn and broth; heat to boiling over hight heat. Add chicken. Reduce heat to low; cover and simmer for about 5 minutes.
3
Meanwhile, prepare corn-muffin mix as label directs.
4
Pour chili mixture into a casserole dish. Top with corn-muffin mix.
5
Bake, uncovered, 15-20 minutes, until cornbread is golden and firm.

notes

Instead of a casserole, dish, make individual servings by pouring into ramekins or oven-proof bowls. The chili freezes well, too! Pour into bowls or tupperware and freeze.

Source: Tanya