This recipe has been such a great hit and it has received so many wonderful comments from readers over at RecipeLion! Let’s take a look at what they’ve had to say about it:
This looks glorious! Absolutely yummy. It is also a good way to use up leftover turkey after Christmas. I thought what would be a good additional indulgence is to add some fried bacon bits to the batter mixture before baking in the oven. Tuck in and enjoy!
This is an interesting idea! I’ve never seen cornbread over the chicken pot pie filling. I really like cornbread and am willing to give it a try. I would change this up a bit myself. It’s fun to see if I can change the numbers until I’m satisfied with it. I’ve found a low sodium cream of chicken soup recipe that I would use and I’d probably add mixed vegetables instead of the corn.
Great ideas there! You can always tweak the ingredients to make it perfect for your needs.
1 can Campbell’s® Condensed Cream of Chicken Soup OR Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed boneless, skinless chicken breasts, cooked (or turkey)
1 package (about 8 ounces) corn muffin mix
3/4 cup Borden milk
1/2 cup shredded Cheddar cheese (about 2 ounces)
Heat the oven to 400 degrees. Mix together the soup, corn and chicken in a 9-inch pie plate.
In a separate bowl, combine the muffin mix, milk and egg. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown. Sprinkle with cheddar cheese.
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Quick tip: Don’t over-mix the cornbread batter. Stir just enough to combine all the ingredients.
Thank you to Campbell’s for this delicious recipe!