Baked Creamy Chicken and Cornbread

Recipe by Marie
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked chicken or 2 cups cooked turkey, cut up
  • 1
    (10 3/4 ounce) can cream of chicken soup, with herbs
  • 1
    (10 3/4 ounce) can milk
  • 1
    (10 ounce) package frozen peas and carrots
  • Cornbread
  • 1
    (12 ounce) package corn muffin mix
  • 1
  • 13
    cup milk
Advertisement

DIRECTIONS

  • Mix together soup and milk in a saucepan and add in the chicken and vegetables.
  • Heat until bubbly.
  • Turn into an 8x8" baking pan.
  • Prepare cornbread by blending together corn muffin mix, egg and milk.
  • Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
  • Bake at 425° for about 20 minutes or until browned on top.
Advertisement