“A tasty comfort food!”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (10 ounce) can reduced-fat cream of chicken soup
  • 8 ounces corn
  • 2 cups cooked chicken, cubed
  • 1 (8 ounce) package corn muffin mix
  • 34 cup skim milk
  • 1 egg
  • 12 cup low-fat cheddar cheese, shredded

Directions

  1. Preheat oven to 400°F.
  2. Mix soup, corn and chicken in a bowl.
  3. Pour chicken and corn mixture into a 9-inch pie plate.
  4. Mix Muffin mix, milk, and egg well in a bowl.
  5. Pour cornbread mixture over chicken and corn mixture. (Be careful…this fills the pie plate to the top).
  6. Bake for 30 min or until golden.
  7. Sprinkle the top with cheese.

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