Chicken Tamale Pie

New Tasty Family Meals, Bisquick
www.bisquick.com

1 package (9 oz) frozen diced cooked chicken, thawed (I used 2 cups)
1 can (4.5 oz) Old El Paso chopped green chilies, drained (I only used 2 tablespoons, Mild)
2 teaspoons Old El Paso taco seasoning mix (from 1.25-oz envelope)
1 cup shredded Mexican cheese blend (4 oz) (You could use sharp Cheddar instead)
1/2 tablespoon chopped fresh cilantro, optional (my personal touch)

Topping:

1/2 cup Original Bisquick mix
1/2 cup cornmeal
3/4 cup milk
1 egg
3/4 cup milk
1 can (11 oz) Green Giant Mexicorn, whole kernel corn with red and green bell peppers, drained

Old El Paso, Thick and Chunky Salsa, if desired

My toppings:

Guacamole
Salsa Verde
Lettuce
Green onions
Tomatoes
Sour Cream
Lime wedges

Heat oven to 400 F. In a 9-inch glass pie plate, stir chicken, chilies and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn with fork until blended. Pour over chicken.

Bake 25-30 minutes or until toothpick inserted in topping  comes out clean. To serve, cut into wedges and top with salsa.

Makes 6 servings

High Altitude (3500-6500 ft) Bake 33-38 minutes)

Note: I buttered and floured the sides of the pie plate for easier cutting.