1 (283.49 g) can
reduced-fat cream of chicken soup
cooked chicken, cubed
1 (226.79 g) package
corn muffin mix
low-fat cheddar cheese, shredded
- Preheat oven to 400°F.
- Mix soup, corn and chicken in a bowl.
- Pour chicken and corn mixture into a 9-inch pie plate.
- Mix Muffin mix, milk, and egg well in a bowl.
- Pour cornbread mixture over chicken and corn mixture. (Be careful…this fills the pie plate to the top).
- Bake for 30 min or until golden.
- Sprinkle the top with cheese.