Cornbread Chicken Casserole


Serves 4

2 tbsp butter
1⁄2 lb skinless chicken breast cubed
1 can (15 oz.) black beans drained and rinsed
1 can tomato sauce (15 oz.)
2 tsp chili powder
1 tsp ground cumin
1 c shredded monterey jack and cheddar cheese blend
1 pkg (8-1/2 oz.) corn muffin mix
4 tbsp butter melted

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

Add corn, beans, tomato sauce and seasonings. Mix and bring to boil, heat for 1 minute.

Pour mixture into 1-½ quart casserole dish and top with cheese.

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

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