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Cornbread Chicken Pot Pie
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Cornbread Chicken Pot Pie

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (10 3/4 ounces) Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1 can (8 oz.) whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 package (8 1/2 oz.) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese (2 oz.)
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Let's Make It
1
1. Preheat oven to 400 degrees F. In 9-inch pie plate, mix soup, corn and chicken.
2
2. Mix muffin mix, milk and egg. Pour over chicken mixture.
3
3. Bake for 30 minutes or until golden. Sprinkle with cheese.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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