4 chicken breast, boneless, skinless
2 can cream of chicken soup
3/4 cup half- half
3/4 cup green peas
1/2 cup chopped onions
1/2 cup shredded cheddar cheese
2 small boxes cornbread mix
1 bottle Colgin Honey-Lime Marinade
Marinade chicken in oblong dish for 30 minutes.
Drain off marinade. Grill chicken until done,
cut into cubes. Mix cornbread according to direction on box. Place chicken in baking dish,
top with onions and peas. Mix soup and half and half. Pour over chicken. Add cornbread mix to chicken and top with cheese. Bake in oven at 400 degrees for 25-30 minutes.