You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Directions1. Heat the oven to 400 degrees F. Stir the soup, corn & chicken in a 9-inch pie plate.
2. Stir the muffin mix, milk & egg in a tiny bowl just until blended. Spread the batter over the chicken mixture.
3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Tip:
Don't over-mix the cornbread batter. Stir just to merge the wet ingredients with the dry. Most lumps will disappear during baking.
Ingredients
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 pkg. (about 8 ounces) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese
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