Chicken Cornbreak Pot Pie
Very simple!
Use frozen corn and reduced sodium/fat soup for healthful options.
Preheat oven to 400
- 1 can 98% fat free cream of chicken soup
- 1 can/cup whole kernel corn
- 2 cups cubed cooked chicken or turkey ( I usually use 4 or so tenderloins and if I have a whole package of tenders then I use the rest for salad toppings the next day)
- 1 package (8.5 oz) corn muffin mix
- 3/4 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
- Square glass dish or pie plate mix soup, corn, chicken and half of the cheese
- Separately combine muffin mix, milk and egg. Pour over chicken/soup/corn
- Bake for 30 minutes or until golden brown
- Top with remaining cheese
I can't wait to try this Jerilyn. Good to know ya'll liked it a lot.
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