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