1. Heat the oven to 400 degrees F. Stir soup,
corn and chicken in a 9 pie plate.
2. Stir the muffin mix, milk and egg with a fork
in a small bowl until the ingredients are mixed.
Spoon over the chicken mixture.
3. Bake for 30 minutes until the cornbread is
golden. Sprinkle with the cheese. Serve with
sliced fresh tomatoes.
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