Chicken and Peppers Casserole Recipe

Chicken and Peppers Casserole

Ingredients:

1 can (10 3/4 oz.) cream of chicken soup
1/2 cup picante sauce
2 tsp. chili powder 
1/2 cup sour cream
4 green onions, sliced
1 jar (7 oz.) whole roasted sweet peppers, drained and cut into strips
3 cups cubed cooked chicken
1 pkg. (11 1/2 oz.) refrigerated cornbread twists

Preparation:

Mix together the soup, sour cream, picante sauce,  peppers, onions , chili powder and chicken in 2-qt. shallow baking dish.

Bake at 400°F  for 15 minutes then stir.

Separate the cornbread twists into 16 strips. Arrange strips in a lattice pattern over chicken mixture, overlapping the strips to fit.
Bake for 15 minutes or until the cornbread is golden.