Cornbread Chicken Pot Pie
By shandageiser
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Ingredients
- 1 can (10 3/4 oz) Cream of Chicken Soup
- 1 can (8 oz) whole kernel corn, drained
- 2 cups cubed cooked chicken or turkey
- 1 package (8 1/2 oz) corn muffin mix
- 3/4 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
Details
Servings 4
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
1. Heat the oven to 400. Stir the soup, corn and chicken in a 9 inch pie plate.
2. Stir the muffin mix, milk and egg in a small bowl with a fork. Spread the batter over the chicken mixture.
3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with cheese.
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