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, chopped
1/2 c. salsa
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 a boil; reduce heat. Simmer, uncovered 10 to 15 minutes. Add salsa. Stir 2 tablespoons water to cornstarch. Add to thicken mixture. Cook and stir until bubbly. Cook 2 minutes more.

Prepare cornbread according to package directions. Pour chicken mixture into baking dish. Sprinkle with cheese and chilies. Spoon cornbread mixture on top. Bake at 425 degrees for 20 minutes. Serves 4 to 6.