This recipe is wonderful and so very versatile. The versatility is what I love about it.
This is my absolute go-to dish when I have any left over meat, and I am looking for a recipe.
I have made this with leftover chicken, turkey, beef, and even ham.
The meat selection pretty much determines the soup selection, but not always. Creativity is the key.
For chicken or turkey, I usually use cream of chicken soup; for beef I use cream of mushroom soup; for ham I use cream of celery soup.
The vegetable selection depends on your mood. A can of mixed vegetables is the usual choice for me since it is so very easy.
But you can play with the many cream soups.
I have made this dish with beef and canned diced potatoes, ham with canned carrots and peas, chicken with butterbeans, etc.
Everything does not have to be canned.
Once, I cut up some leftover roast beef (lean part), sautéed some onion, bell pepper and mushrooms and added that to the mix. So good.
I am always adding cheese to it, too. For chicken, turkey or beef, I usually add a quarter cup of cheddar to the meat/soup mixture (Sharp? Mild? Depends on my mood). For ham, I like shredded Swiss.
And the choice of cornbread is a variable, too. You can use yellow, white, Mexican. Every one of them is a champion.
Anyone who has ever read any of my reviews knows that I cannot stay out of the spice rack. Do not be afraid of adding spices to this recipe. Of course, that all depends on whom you are serving and what they like. But I will suggest that you always add a little black pepper and a touch of garlic.
Other spices that I recommend as an optional dash are sage, rosemary, thyme, basil and/or paprika.
Play with this recipe.
This was so easy and amazing! It was quick enough to put together since I had all the stuff already and used left over chicken from the night before. Even my picky toddler loved it and wanted seconds, newly added to my monthly meal for left over chicken!
Great recipe for when you need something quick and easy! Instead of just corn, I used mixed veggies, and I didn't have any cream of chicken in the house, so I actually used cream of broccoli. It was absolutely delicious. I was concerned about the amount of milk that the recipe called for because the package called for less, but it cooked beautifully.
I really like this recipe! It is economical, quick, and very hearty. I did make one change to the recipe, I used a can of mixed veggies, instead of a can of corn. I will definately make this again. Thank you for sharing!
I tried this with leftover rotisserie chicken, mushroom soup and 15oz of corn (all I had) and it was MARVELOUS!!! This from one who is not much of a cook but it was delish.
One of my hubby's favorite meals! I use a can of mixed veggies in place of the can of corn, for variety, and sweet cornbread mix. We love the mix of sweet and savory that it gives the dish. I also sprinkle a little cheddar cheese in the soup mixture. Perfect for a cold winter day!
This is a family favorite. We use frozen corn instead of canned, and add 1/2 cup of shredded cheddar to the cornbread mix before baking, and it's scrumptious.
My boyfriend really liked this one. I think with just corn it wouldn't have been as good. We added peas, onion, and mushrooms as well. I was worried about the cornbread getting mushy for second day leftovers, but it held up well.
Very easy to do, but I didn't like the cornbread as the crust for the potpie.
This was fast and easy to make. It was also very delicious! A must try!