Tuesday, October 18, 2016

CORNBREAD CHICKEN POT PIE

1 can cream of chicken soup
1 can (8-oz) whole kernel corn*
2 cups cooked cubed chicken (may use turkey)
1 pkg corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray.

Combine the soup, corn, and chicken; pour into the pie plate.

Combine the muffin mix, milk, and egg in a bowl. Carefully spread over the chicken mixture.

Bake for 30 minutes, or until browned, at 400 degrees. Remove from oven and sprinkle with the cheese. Allow to set a few minutes before serving.

*Or your favorite vegetable such as peas and carrots, green beans, etc.

Yield: 4 servings
Note: This is my version of a Campbell's recipe.


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