CORN BREAD-TOPPED CHICKEN POTPIE 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 1/2 teaspoon peppered seasoned salt 1 large onion, chopped (1 cup) 1 jar (12 ounces) home-style chicken gravy 1 bag (1 pound) frozen broccoli, cauliflower and carrots 1/2 cup sour cream 1 pouch (6.5 ounces) golden corn muffin and bread mix 1/3 cup milk 2 tablespoons margarine or butter, melted 1 egg 2 tablespoons shredded Parmesan cheese Heat oven to 400°F. Spray rectangular baking dish, 13 x 9 x 2 inches, and 12-inch nonstick skillet with cooking spray. Sprinkle chicken with seasoned salt. Cook chicken and onion in skillet over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.

Stir in gravy. Heat to boiling; reduce heat to medium-low. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. While chicken is cooking, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.

Stir corn bread mix, milk, margarine and egg just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.

Bake uncovered 20 to 22 minutes or until corn bread is deep golden brown.

Let stand 5 minutes before serving.

4 servings.

SUBSTITUTION: This recipe will work with lots of other vegetable combinations. Let your family pick their favorite, or you can substitute leftover cooked vegetables for the frozen vegetables.

SUCCESS HINT: Make sure that the chicken filling is still hot before dropping the corn bread batter on top to ensure that the corn bread will bake throughout.

SERVE-WITH: Enjoy grapes and apple wedges with this family-pleasin' meal.

1 Serving: Calories: 680 (Cal. from fat: 245), Fat: 27g (Saturated: 12g), Cholesterol: 150mg, Sodium: 1,920mg, Carbohydrate: 75g, Protein: 41g.

[Betty Crocker, Comfort Casseroles, January 2001]