Chicken Taco Pie. Enough Said.

I know, I know. I haven't posted in a billion years - but it's mainly because I haven't cooked anything new in a billion years. Between generally being unhappy with my current cooking surroundings, J being out of town on business so much, traveling myself, having strep throat, moving into a new apartment... I just haven't had the desire, the reason or the means to make a fun meal. Until last night!

Now that I am all settled into my new apartment (which I LOVE and ADORE), and have purchased several of my own cooking devices & products (I feel so Martha Stewart!) and J is back in town - we had a reason to cook again! Our first meal together in the new apartment with my new fun cooking things and books and ideas!

But the Pens game was on, and he was distracted with that, so I was pretty much left on my own. He kept joking that it was a test - to see what I had learned over our months of cooking together ;)

And so I present...
Chicken Taco Pie!

Ingredients (which we played with a little)
2 skinless, boneless chicken breasts, cut into 1-inch chunks
1 green pepper, finely chopped
1 red pepper, finely chopped
1 cup (give or take) medium salsa
1 small bag microwaveable Mexican rice (We just found it was easiest)
1 small package of taco seasoning mix
1 8.5 oz box corn muffin mix
Oil or butter
1 cup water
3/4 cup of milk
1 egg
2 cups shredded Mexican 3-or-4 blend cheese

Directions
1) Preheat oven to 400 degrees. Grease the bottom and sides of medium-to-large casserole dish. (But I chose to use a medium size dish that was a little bit deeper for more of a "pie-like" quality.)
2) In a large skillet, brown the chicken using oil or butter for 10 minutes.
3) While the chicken is browning, chop up the green & red pepper & microwave the rice.
4) Once chicken has browned, add the green & red peppers, as well as the water & taco mix. Stir.
5) Add the salsa & rice to the skillet & mix everything together.
6) Stir and continue to simmer everything in the skillet on medium heat for 10 minutes. (Be careful, the rice tended to stick!)
7) While the chicken is simmering, in a separate bowl, mix the corn muffin mix, the milk and the egg together until smooth. Set aside.
8) Once the chicken/rice/salsa mixture is done, add to bottom of the casserole dish.
9) Layer the Mexican cheese blend over the top.
10) Spoon the corn bread mixture over the cheese, so that it completely covers the entire top of the dish.
11) Bake in center of oven for 20 minutes, or until top of pie is golden brown.
12) Let sit for 5 minutes, cut and enjoy! Serves four.

Sorry the pictures are not too exciting - I took them with my cell phone. :) But trust me, it turned out rather delicious -- and if I am able to do it, basically anyone can! :) It may sound weird but the corn bread actually worked realllllly, really well with the other flavors. And made it extra filling!

Hope you guys can enjoy!