Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie

Recipe by Campbell's Kitchen from allrecipes.com

Dinner 45 Mins.

Ingredients

4

4 servings

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 (8 ounce) can whole kernel corn, drained
  • 2 cups cubed cooked chicken or turkey
  • 1 (8 ounce) package corn muffin mix
  • 0.75 cup milk
  • 1 egg
  • 0.5 cup shredded Cheddar cheese

Instructions

  • Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
  • Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
  • Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

Nutritional Facts

Per 4 servings

  • Calories: 541
  • Carbohydrate: 59g
  • Fat: 23g
  • Fiber: 6g
  • Protein: 27g
  • Sugar: 5g

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