Random Ramblings

Cornbread Chicken Pot Pie
March 22, 2011, 10:17 AM
Filed under: bread, cheese, chicken, corn, dinner


  • 1 can Cream of Chicken Soup
  • 1 can whole kernel corn, drained
  • 2 cups cubed cooked chicken
  • 1 8 oz package corn muffin mix
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup shredded Cheddar cheese


Heat the oven to 400°F.  Stir the soup, corn and chicken in a 9 x 13 pan.

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.



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