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

Ingredients Nutrition

  • 283.49 g can reduced-fat cream of chicken soup
  • 226.79 g corn
  • 473.18 ml cooked chicken, cubed
  • 226.79 g package corn muffin mix
  • 177.44 ml skim milk
  • 1 egg
  • 118.29 ml 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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