Baked Creamy Chicken and Cornbread

“A wonderful one-pan-to-wash meal made with leftover chicken or turkey.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked chicken or 2 cups cooked turkey, cut up
  • 1 (10 3/4 ounce) can cream of chicken soup, with herbs
  • 1 (10 3/4 ounce) can milk
  • 1 (10 ounce) package frozen peas and carrots
  • Cornbread
  • 1 (12 ounce) package corn muffin mix
  • 1 egg
  • 13 cup milk

Directions

  1. Mix together soup and milk in a saucepan and add in the chicken and vegetables.
  2. Heat until bubbly.
  3. Turn into an 8x8" baking pan.
  4. Prepare cornbread by blending together corn muffin mix, egg and milk.
  5. Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
  6. Bake at 425° for about 20 minutes or until browned on top.

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