This is my go-to meal whenever I have any leftover chicken or turkey in the fridge. Instead of letting it go to waste, I can make an entirely different meal with a whole new flavor. Nobody even knows it’s leftovers! You don’t often think of cheese when you think pot pie, but it works in this recipe. Check out what they are saying about this recipe over at Recipe Lion:
“Cheesy and delicious, it’s perfect for a quick and easy weeknight meal.”
Married with the corn bread and chicken, this is a dish that is going to please even the pickiest eater in your family.
Ingredients
1 can (10.75-ounces) Campbell’s Condensed Cream of Chicken Soup
1 can (8-ounces) whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 (8-ounces) Jiffy corn muffin mix
3/4 cup milk
1 egg
1/2 cup Kraft Cheddar cheese, shredded
Instructions
Preheat oven to 400 degrees F.
Stir the soup, corn and chicken in a 9-inch pie plate.
Stir the muffin mix, milk and egg in a medium bowl just until combined. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.
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Quick Tip: If you don’t prefer a strong corn taste, omit the can of corn.
Thanks again to Recipe Lion for this wonderful recipe.