Cornbread Chicken Pot Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe from a Campbell's soup cookbook. It is quick and easy to throw together after a long day at work. Ingredients:
1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup |
1 (8 ounce) can whole kernel corn, drained |
2 cups cubed cooked chicken or 2 cups cooked turkey |
1 (8 1/2 ounce) package corn muffin mix |
3/4 cup milk |
1 egg |
Directions:
1. Preheat oven to 400 degrees.
2. In 9-inch pie plate mix soup, corn, and chicken.
3. In a separate bowl, combine corn muffin mix, milk, and egg.
4. Pour over chicken mixture.
5. Bake for 30 minutes or until golden.
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