This recipe has been such a great hit at our house and there are never any leftovers when I make this!
I tried this with turkey after Thanksgiving, and I also added some leftover steamed veggies – it turned out amazing! So this is definitely a versatile recipe that you can tweak based on what you happen to have in the fridge. If you’d like, you could take the healthy approach and choose low-sodium and low-fat ingredients. Or just focus on the flavor and add some bacon bits and extra cheese on top!
1 can Campbell’s condensed cream of chicken soup
2 cups cooked chicken (use rotisserie or leftovers to make this even faster)
1 can (about 8 oz.) whole kernel corn, drained
1 package (8 oz.) corn muffin mix
3/4 cup McArthur milk
1 Eggland’s egg
1/2 cup shredded Cheddar cheese
Heat the oven to 400 F. Combine the cream of chicken soup, corn and chicken in a 9″ pie plate or other oven-proof dish.
In a separate mixing bowl, combine the corn muffin mix, milk and egg. Whisk until fully combined, then spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Don’t over-mix the cornbread batter. Stir just enough to combine all the ingredients.