Wednesday, 7 November 2012

Cornbread chicken pot pie

1 can (10 ¾ ounces) condensed cream of chicken soup
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
1 package (8 ½ ounces) corn muffin mix
¾ cup milk
1 egg
½ cup shredded cheddar cheese

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

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