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Main dishes

Cornbread-Topped Creamy Chicken Bake

photo by:kraft
A can of soup, some frozen corn and cooked chicken combine with a few other on-hand ingredients to make this creamy chicken bake with a cornbread topping.
time
prep:
15 min
total:
40 min
servings
total:
6 servings, 1 cup each

What You Need

1
can  (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2
cup  milk
1/4
tsp.  pepper
2
cups  cooked chopped chicken
1
cup  frozen corn
1-1/2
cups  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1
pkg.  (8.5 oz.) corn muffin mix
1
 green onion, sliced

Make It

HEAT oven to 425°F.

WHISK first 3 ingredients in large bowl until blended. Stir in chicken, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.

PREPARE cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.

BAKE 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Substitute
Prepare using chopped cooked turkey.
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