Southwestern Cornbread Casserole

I've adapted this recipe from one Michael got off a website that had "healthy recipes." This is low fat and low sodium. It's also pretty fast to throw together, and I usually have all these ingredients on hand anyways.

Ingredients:

• 1.5 c. cooked chicken breast, cubed
• 2 c. mixed frozen vegetables (or 1 can mixed veg, no salt added, drained)
• 1/2 T dijon mustard
• 1 c. salsa
• 1 box cornbread mix

Preheat oven to 350 degrees. Mix chicken, vegetables, mustard and salsa together and place in a 2-quart casserole dish. Prepare cornbread according to package directions. Pour cornbread mixter over chicken mixture. Bake for 20 min or until cornbread is golden brown. (In my experience, it takes longer than 20 min. You really need to check the doneness of the cornbread with a toothpick to know when it is done. )