You’ll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Ingredients
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 (8 ounce) can whole kernel corn, drained
- 2 cups cubed cooked chicken or turkey
- 1 (8 ounce) package corn muffin mix
- ¾ cup milk
- 1 egg
- ½ cup shredded Cheddar cheese
Directions
Step 1
Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
Step 2
Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
Step 3
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Tips
Tip: Don't over-mix the cornbread batter. Stir just enough to combine the wet ingredients with the dry. Most lumps will disappear during baking.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 541 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat8g | 42% |
Cholesterol107mg | 36% |
Sodium1487mg | 65% |
Total Carbohydrate59g | 21% |
Dietary Fiber6g | 21% |
Total Sugars5g | |
Protein27g | |
Vitamin C1mg | 3% |
Calcium203mg | 16% |
Iron3mg | 14% |
Potassium324mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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