Close your eyes and you might think you're eating a chicken pot pie. But this Chicken Pot Pie Bake is missing the crust, so you get more creamy goodness. Try our Chicken Pot Pie Bake tonight.
What You Need
Original recipe yields 6 servings
2 cups chopped cooked chicken
1 can (14 oz.) fat-free reduced-sodium chicken broth
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup cornmeal
1 carrot, peeled, thinly sliced
1 cup frozen corn
3 oz. KRAFT Colby & Monterey Jack Cheese, cut into small cubes
1 jalapeño pepper, seeded, finely chopped
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Let's Make It
Heat oven to 375°F.
Mix ingredients in 8-inch square baking dish sprayed with cooking spray.
Bake 20 min. or until hot and bubbly.
Serve the Meal With a Salad
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Prepare using chopped cooked turkey.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* 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.