Hot And Spicy Chicken

• 3 chicken breasts, skinned, cooked and chopped
• 10 oz. frozen corn
• 1/2 c. diced celery
• 1/2 c. chicken broth
• 1/2 c. onion (thin wedges)
• 4 tsp. cornstarch
• 1 (8 1/2 oz.) pkg. cornbread mix
• 1 1/2 c. shredded Cheddar cheese
• 2 (4 oz.) cans diced jalapeno peppers, drained
• 1/2 c. taco salsa

1. Combine chicken, corn, broth, celery and onion.
2. Bring to a boil.
3. Reduce heat; simmer for 15 minutes, uncovered.
4. Add salsa. Stir 2 tablespoons water into cornstarch.
5. Add to chicken mixture. Cook and stir until bubbles.
6. Cook an additional 2 minutes. Prepare cornbread according to package.
7. Pour chicken mixture into a 10 x 6 x 2-inch dish.
8. Sprinkle with cheese and jalapeno peppers. Spoon cornbread on top.
9. Bake for 20 minutes at 425u0b0.

chicken breasts, frozen corn, celery, chicken broth, onion, cornstarch, cornbread mix, cheddar cheese, jalapeno peppers, taco salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696196 (may not work)