1 (8.5 ounce) box corn muffin mix
1 tablespoon chili powder
4 boneless, skinless chicken breast halves,
    cut into 1/2-inch chunks
2 tablespoons olive oil
1 (16 ounce) can oven-baked beans
1 (14.5 ounce) can stewed tomatoes, undrained
1 tablespoon smoky-flavored barbecue sauce
1 (14.5 ounce) can green beans, drained
1/4 teaspoon dill weed
1 tablespoon maple syrup

Preheat oven to 400 degrees F.

Prepare half of the corn muffin mix. Set aside.

Sprinkle chili powder onto chicken chunks. Cook chicken over medium heat in a nonstick pan until opaque. Stir in baked beans, stewed tomatoes and barbecue sauce. Mix green beans with dill. Add to chicken mixture. Simmer 5 to 10 minutes.

Spray a 13 x 9-inch baking dish with nonstick spray. Pour chicken mixture into baking dish. Dot corn muffin batter on top of chicken mixture. Bake for 20 to 25 minutes or until topping is golden. Remove from oven and brush with maple syrup.

Yields 8 servings.