1 pkg. corn muffin mix
1/2 c. shredded cheddar cheese
1 can cream of mushroom soup
1 tsp. chili powder
1 clove garlic, minced
1 can (4 oz.) chopped green chilies
1/2 c. chopped green onions
1 c. kernel corn
1 1/2 c. shredded cooked chicken or turkey

Preheat oven to 350 degrees. In bowl, combine muffin mix, cheese. Prepare according to package directions, set aside. In saucepan, stir remaining ingredients until blended. Heat through. Spoon muffin mixture into greased casserole. Spoon hot soup mixture over muffin mixture to with 1/2 inch of edge. Bake 25 minutes, or until corn bread is golden. Garnish with additional cheese, green onions and sliced tomatoes.