3 chicken breasts (bite-size pieces)
10 oz. pkg. frozen corn
1/2 c. chicken broth
1/2 c. sliced celery
1 onion, thin wedges
1/2 c. salsa picante
4 tsp. cornstarch
1 (8 1/2 oz.) pkg. corn bread mix
1 1/2 c. shredded Cheddar cheese
2 (4 oz.) cans diced green chili peppers

Combine chicken, corn, broth, celery and onion in saucepan. Bring to a boil. Reduce heat. Simmer uncovered 10-15 minutes. Add salsa. Stir 2 tablespoons water into cornstarch. Add to chicken mixture. Cook and stir until bubbly. Cook 2 minutes more.

Prepare corn bread according to package directions. Pour chicken mixture into 10 x 6 x 2 inch casserole dish. Sprinkle with cheese and chilies. Spoon corn bread mixture on top. Bake at 425 degrees for 20 minutes.