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
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
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.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Prepare using chopped cooked turkey.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
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.