Thursday, July 10, 2008
Chicken Cornbread Pot Pie
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken OR 1/2 grocery store rotisserie chicken
1 pkg. (8 1/2 ounces) corn muffin mix
3/4 cup milk
1/2 cup shredded Cheddar cheese
For Freezing: We use a Sam's Club Rotisserie chicken, put all the shredded pieces from a chicken split into two freezer bags. Once we're ready to make the meal we take out one of the chicken bags (makes two recipes total) and finish the recipe by following the directions below since it only take 10 minutes of prep time.
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 with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.
Bake for 30 minutes or until the cornbread is golden. Sprinkle with the cheese.