You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
cost per recipe: $6.96
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
can (about 8 ounces) whole kernel corn, drained
cups cubed cooked chicken or turkey
package (about 8 ounces) corn muffin mix
cup shredded Cheddar cheese (about 2 ounces)
Heat the oven to 400°F. Stir the soup, corn and chicken in a 9-inch pie plate.
Stir the muffin mix, milk and egg in a medium bowl just until combined. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.