Chicken-Taco Cornbread Pie

• 1 Tbsp. oil
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 green pepper, chopped
• 1 pkg. (1 oz.) TACO BELL Taco Seasoning Mix
• 3/4 cup water
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 pkg. (8-1/2 oz.) corn muffin mix

1. Heat oven to 400F.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken; cook and stir 5 min.
4. or until done.
5. Stir in peppers, seasoning mix and water.
6. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
7. Spoon into 9-inch pie plate sprayed with cooking spray; sprinkle with cheese.
8. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
9. Bake 20 min.
10. or until golden brown.
11. Let stand 5 min.
12. before serving.

oil, boneless skinless chicken breasts, green pepper, taco, water, cheddar cheese, corn

Taken from www.kraftrecipes.com/recipes/-17833.aspx (may not work)