In a pot, boil chicken breast. Then in another pot mix both soups and vegetables together and cook for about 10-15 min.
In a large pan, pour the soup and vegetable mixture. Then using two forks shred the chicken breast like you would for barbecue. Place the chicken evenly over the soup mixture.
Make the jiffy corn bread as the direction say on the box and then spread it evenly over the top of the chicken and soup mixture.
Place in the oven at 400 degrees F and bake until golden brown, 20-30 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.