Potato nuggets form the "crust" in these mini pies that are filled with a tasty chicken and corn filling. It's a kid-friendly way to make mealtime not only fun, but delicious too.
cost per recipe: $7.05
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
cups chopped cooked chicken
package (12 ounces) frozen seasoned Southwestern corn, thawed
cups frozen fried potato nuggets, thawed
Heat the oven to 450°F. Spray 12 (2 1/2-inch) nonstick muffin-pan cups with vegetable cooking spray. Stir the soup, chicken and corn in a medium bowl.
Place the potato nuggets into a large bowl. Using a potato masher or fork, mash the nuggets until crumbled. Spoon about 1/4 cup potato into each muffin-pan cup. Using the back of the 1/4 cup measuring cup, press the potatoes down in the center to create an indentation. Spray the potato cups with vegetable cooking spray.
Bake for 10 minutes. Spoon about 1/4 cup chicken mixture into each potato cup.
Bake for 20 minutes or until the potato cups are crispy. Let the pies cool in the pan on a wire rack for 10 minutes. Remove the pies from the pan and serve.