Chicken Cornbread **

CHICKEN CORNBREAD
Amy (ajays)

1-1/2 pounds boneless skinless chicken breasts, chopped
1 tablespoon oil
1 green pepper, chopped
1 envelope taco seasoning mix
1 package (8-1/2 oz.) corn muffin mix (love the Jiffy brand)
1 cup shredded cheddar cheese

Cook and stir chicken in oil in skillet until cooked through. Drain. Add green pepper, seasoning mix and 3/4 cup water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Spoon chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package. Spoon muffin batter over cheese to cover. Bake at 400 degrees for 20 minutes.