Baked Creamy Chicken and Cornbread Recipe

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Baked Creamy Chicken and Cornbread
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Ingredients:

  • 1 (10 3/4 oz) can cream of chicken soup , with herbs
  • 1 (10 3/4 oz) can milk
  • 1 (10 oz) package frozen peas and carrots
  • 1 (12 oz) package corn muffin mix
  • 1 egg
  • 1/3 cup milk

Directions:

  1. Mix together soup and milk in a saucepan and add in the chicken and vegetables.
  2. Heat until bubbly.
  3. Turn into an 8x8 baking pan.
  4. Prepare cornbread by blending together corn muffin mix, egg and milk.
  5. Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
  6. Bake at 425° for about 20 minutes or until browned on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 798.24 Kcal (3342 kJ)
Calories from fat 466.09 Kcal
% Daily Value*
Total Fat 51.79g 80%
Cholesterol 194.59mg 65%
Sodium 1540.39mg 64%
Potassium 780.26mg 17%
Total Carbs 43.63g 15%
Sugars 3.58g 14%
Dietary Fiber 0.99g 4%
Protein 41.97g 84%
Vitamin C 2.6mg 4%
Iron 3.5mg 20%
Calcium 139.6mg 14%
Amount Per 100 g
Calories 224.4 Kcal (940 kJ)
Calories from fat 131.03 Kcal
% Daily Value*
Total Fat 14.56g 80%
Cholesterol 54.7mg 65%
Sodium 433.03mg 64%
Potassium 219.34mg 17%
Total Carbs 12.27g 15%
Sugars 1.01g 14%
Dietary Fiber 0.28g 4%
Protein 11.8g 84%
Vitamin C 0.7mg 4%
Iron 1mg 20%
Calcium 39.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.1
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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