Total Time
40mins
Prep 15 mins
Cook 25 mins

Time saving crowd pleaser!

Ingredients Nutrition

  • 1 (15 ounce) can mixed vegetables
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 lb cooked chicken
  • 9 12 ounces Jiffy corn muffin mix
  • 1 egg
  • 13 cup milk

Directions

  1. Mix Jiffy corn muffin mix, egg and milk together in bowl (will be slightly lumpy).
  2. Set aside.
  3. Mix can of veggies, soup, and cooked chicken together in bowl.
  4. Spray 8x8 baking dish with non-stick spray and pour soup mixture in the bottom.
  5. Pour corn muffin mix on top of soup mixture.
  6. Bake for about 25 minutes or until cornbread is done.

Reviews

(1)
Most Helpful

This was easy! I loved the fact that you can have all the ingredients on hand and can be put together very quickly. I used a 12.5 ounce can of chicken because that is what I had on hand. Will definately make again when I want a quick meal and taste like you spent a little more time than you actually did! There is no oven temp so I used 400 degrees for 40 minutes. Made for PAC Fall 07.

*SimplyME* September 29, 2007

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