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Cornbread-Topped Creamy Chicken Bake
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Cornbread-Topped Creamy Chicken Bake

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
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.
What You Need
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6 servings
Original recipe yields 6 servings
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 chopped cooked 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
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Let's Make It
1
Heat oven to 425°F.
2
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.
3
Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
4
Bake 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Tip 2
Substitute
Prepare using chopped cooked turkey.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 770mg
33%
Total Carbohydrates 43g
16%
Dietary Fibers 2g
7%
Sugars 12g
24%
Protein 26g
52%
Vitamin A
15%
Vitamin C
0%
Calcium
30%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 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.
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