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.
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 at 400 degrees for 30 minutes or until browned.
Remove from the oven and sprinkle with the cheese. Allow to set a few minutes before serving.
*May substitute peas and carrots, if desired.
Yield: 4 servings
Note: This is my version of a Campbell's recipe.
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