Friday, October 19, 2012

Cornbread Chicken Pot Pie

I made this easy meal last night and the family loved it.  Great warm up from the cool Fall weather.




What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 package (about 8 ounces) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese

How to Make It
-Heat the oven to 400°F.  Stir the soup, corn and chicken in a 9-inch pie plate.
-Stir the muffin mix, milk and egg in a medium bowl just until combined.  Spread the batter over the chicken mixture.
-Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.

Very easy and delicious. You can find the original recipe here.

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