January 14, 2015
Cornbread Chicken Pot
Pie
1 can (10.75 oz) Campbell's Condensed Cream of Chicken Soup 1 can (8 oz) Whole Kernel Corn, drained 2 c Cubed Cooked Chicken or Turkey 1 (8 oz) box Corn Muffin Mix 3/4 c Milk 1 Egg 1/2 c Cheddar Cheese, shredded |
Preheat oven to 400 degrees. Stir the soup, corn, and chicken in a 9" pie plate. Stir the muffin mix, milk, and egg in a medium bowl until just combined. Spread batter over the chicken mix. Bake for 30 min or until the topping is golden brown. Sprinkle with cheese. |