3 chicken breasts, skinned, boned & cut into bite-size pieces
1/2 of 10 oz. pkg. frozen whole kernel corn
1/2 c. chicken broth
1/2 c. sliced celery
1 med. onion, cut into thin wedges
1/2 c. salsa picante
4 tsp. cornstarch
1 (8 1/2 oz.) pkg. cornbread mix
1 1/2 c. shredded cheddar cheese
2 (4 oz.) cans diced green chili peppers, drained

Combine chicken, corn, broth, celery and onion. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes. Add salsa. Stir 2 tablespoons water into cornstarch. Add to chicken mixture. Cook and stir until bubbly. Cook 2 minutes more.