8 1/2 oz Corn muffin mix

1 c Cheddar or Monterey Jack;

-shredded 1 1/2 c Chicken or turkey; cooked

-shredded 10 3/4 oz Cream of chicken soup

4 oz Chiles, green; chopped

1 c Corn, whole kernel

1/2 c Scallions; chopped

1 Garlic clove; minced

1 ts Chili powder

Prepare muffin mix as directed on package, adding 1/2 cup of the cheese with the mix. Set aside. (Do not bake.) Cook and stir chicken, soup, chilies, scallions, garlic and chili powder in a large saucepan until heated through. Spoon muffin mixture into a greased 2 quart casserole. Spoon hot soup mixture over muffin mixture to within 1/2" of the edge. Bake at 350 degrees for 25 minutes or until cornbread is golden. Top with cheese. Source: MAINPOUL.ZIP Submitted By SAM WARING On MON, 20 NOV 1995 150008 GMT