Chicken Pie Name: Michelle S Base: Camp Pendleton, CA Recipe: Ingredients: 1 can (10 ¾ ounces) condensed cream of chicken soup ½ cup picante sauce ½ cup sour cream 2 teaspoons chili powder 1 jar (7 ounces) whole roasted sweet peppers, drained and cut into strips 4 medium green onions, sliced (about ½ cup) 3 cups cubed, cooked chicken 1 package (11 ounces) refrigerated cornbread twists Directions: Stir the soup, picante sauce, sour cream, chili powder, peppers, green onions and chicken in an 11x8 inch (2 quart) shallow baking dish. Bake at 400 degrees F for 15 minutes. Stir. Separate cornbread twists into 16 strips. Arrange the strips, lattice-fashion, over the chicken mixture. Overlap strips as necessary to fit. Bake for 15 minutes more or until cornbread is golden. Makes 6 servings.