Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

A tasty comfort food!

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


  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.