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
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 6|
|Calories from Fat: 201 (50%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 89.9mg||28 %|
|Sodium 874.6mg||30 %|
|Potassium 321.3mg||8 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 29g|
|Protein 20.5g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 405
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