Luscious with herbs and creamy mushroom soup, this chicken bake topped with cornbread takes a mere 15 minutes to prepare.
What You Need
Original recipe yields 6 servings
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup milk
1/2 tsp. dried thyme leaves
2 cups chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, green beans, peas)
1-1/2 cups KRAFT Shredded Four Cheese, divided
1 pkg. (8.5 oz.) corn muffin mix
1/2 tsp. ground red pepper (cayenne)
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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, mixed vegetables and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
Prepare cornbread batter as directed on package; stir in ground red pepper 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.
Prepare using chopped cooked turkey.
Serve with a side of spicy black beans.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 40g
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.