Creamy-Spicy Cornbread Chicken Bake

• 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
• 1/2 cup milk
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 2 cups chopped cooked chicken
• 1 cup frozen corn
• 2 green onions, sliced
• 2 Tbsp. chopped fresh cilantro
• 1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
• 1 pkg. (8.5 oz.) corn muffin mix
• 1 can (4.5 oz.) chopped green chiles, drained

1. Heat oven to 425F.
2. Whisk first 4 ingredients in large bowl until blended.
3. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt.
4. casserole sprayed with cooking spray.
5. Prepare cornbread batter as directed on package; stir in chiles and remaining cheese.
6. Drop large spoonfuls of batter over chicken mixture.
7. Bake 20 to 25 min.
8. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.

condensed cream, milk, garlic powder, pepper, chicken, frozen corn, green onions, fresh cilantro, cheeses, corn, green chiles

Taken from www.kraftrecipes.com/recipes/creamy-spicy-cornbread-chicken-bake-177405.aspx (may not work)