Chicken Chili over Corn Muffins

 

1

egg

1 1/2

cups Original Bisquick® mix

3/4

cup yellow cornmeal

1/3

cup sugar

2/3

cup milk

2

tablespoons butter or margarine, melted

2

cups cut-up cooked chicken

2

cans (15 oz each) spicy chili beans, undrained

1

can (15 oz) tomato sauce

1

can (7 oz) Green Giant® Niblets® whole kernel corn, drained

1/2

cup shredded Cheddar cheese (2 oz)

• 1 Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat egg slightly. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 15 to 20 minutes or until golden brown.
• 2 Meanwhile, in 3-quart saucepan, stir together all chili ingredients except cheese. Heat to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally.
• 3 For each serving, pour chili over 1 or 2 muffins. Sprinkle with cheese.