You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Ingredients
- Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free): 1 can (10.75 ounce can)
- whole kernel corn: 1 can (8 ounce can, drained)
- cooked chicken or turkey: 2 cups (cubed)
- corn muffin mix: 1 pack (8 ounce pack)
- milk: 0.75 cup
- egg: 1 piece
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
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Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
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Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
