The Soup Diva

• 2 lbs boneless chicken
• 1/2 cup barbecue sauce
• 2 boxes Jiffy corn muffin mix
• 2 eggs
• 1 cup sour cream
• 2 cups shredded sharp cheddar
• 1 can cream style corn
• 1 cup frozen corn kernels
• 1 small can diced green chilies (optional)
• 1/2 to 1 cup milk
• Salt and pepper to taste

In large bowl, stir together muffin mix, eggs, sour cream, 1 cup cheese, corn, and chilies; add enough milk to make a spoonable batter. Pour or spoon into oblong baking dish sprayed well, scraping bowl well. Cut chicken into bite-sized pieces, place in same bowl, season with salt & pepper, and stir in barbecue sauce. Spoon evenly on top of muffin mixture and bake at 350⁰ for 45 minutes. Remove from oven, sprinkle remaining 1 cup cheese evenly over top, and broil until cheese is bubbling (3-5 minutes).

This was a Pinterest recipe I tweaked within an inch of its life into my own creation. It was yummy and comforting for a spring Saturday evening at home.