1 (8 1/2 to 12 oz.) pkg. corn muffin mix
1/2 c. shredded Cheddar cheese
1 clove garlic, minced
1 c. whole kernel corn
1 c. cream of chicken soup
1 tsp. chili powder
1 c. (4 oz.) chopped green chilies
1 1/2 c. shredded chicken or turkey

Preheat oven to 350 degrees. In bowl, combine muffin and cheese. Prepare according to package directions (muffin mix). Set aside. In saucepan, stir remaining ingredients until blended. Heat thoroughly. Spoon muffin mix into greased 2 quart casserole. Spoon hot soup mixture over muffin mix within 1/2 inch of edge. Bake 25 minutes or until muffin mix is golden. Add additional cheese, green peppers, and sliced cherry tomatoes. Makes 6 servings.