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Cornbread Chicken Pot Pie
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Entrees - Maindishes
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None
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| Preptime |
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15 minutes
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Ingredients |
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1 can (10 3/4 ounces) condensed cream of chicken soup
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1 can (8 ounces) whole kernal corn, drained
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2 cups cubed cooked chicken
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1 package (8 1/2 ounces) corn muffin mix
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3/4 cup milk
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1 egg
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1/2 cup shredded cheddar cheese
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Instructions |
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Heat oven to 400 degrees. Stir soup, corn, and chicken in 9-inch pie plate.
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Stir muffin mix, milk, and egg with fork in a small bowl until ingredients are mixed. Spoon over chicken mixture.
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Bake for 30 minutes until cornbread is golden. Sprinkle with cheese. Serve with sliced fresh tomatoes.
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Originally Submitted
7/21/2010
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