Cornbread Chicken Pot Pie? Ever heard of it?!
Makes 4 servings
1 can condensed cream of chicken soup
1 cup frozen corn kernels
2 cups cubed cooked chicken or turkey
1 (8 ?-ounce) package corn muffin mix (not sweet)
? cup milk
1 egg
? cup (2ounces) shredded Cheddar cheese Preheat oven to 400 degrees. In nine-inch pie plate, stir together undiluted soup, corn and chicken. Mix muffin mix, milk and egg. Pour over chicken mixture. Bake for 30 minutes, or until golden. Sprinkle with cheese.
nfd?
Answers: Cornbread chicken pot pie
Makes 4 servings
1 can condensed cream of chicken soup
1 cup frozen corn kernels
2 cups cubed cooked chicken or turkey
1 (8 ?-ounce) package corn muffin mix (not sweet)
? cup milk
1 egg
? cup (2ounces) shredded Cheddar cheese Preheat oven to 400 degrees. In nine-inch pie plate, stir together undiluted soup, corn and chicken. Mix muffin mix, milk and egg. Pour over chicken mixture. Bake for 30 minutes, or until golden. Sprinkle with cheese.
nfd?
Nope.
Did you buy it or are you looking for a recipe?
Here is a recipe for Cornbread Topped Chicken Pot Pie
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) Green Giant Select? frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) Betty Crocker? cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese
1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
2. Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
3. In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
4. Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.
CHICKEN POT PIE
5 chicken breasts
10 oz. frozen corn
4 tsp. cornstarch
8 1/2 oz. cornbread mix
1 1/2 c. grated cheddar cheese
1/2 c. chicken broth
1 med. onion
Skin and bone the chicken breast; cut into bite sized pieces. Combine chicken, corn, broth and onion. Bring to a boil. Reduce heat and simmer for 10-15 minutes. Stir 2 tablespoons water into cornstarch. Add it to the chicken mixture. Cook and stir until bubbly. Cook for 2 minutes. Prepare cornbread mix. Pour chicken mixture into 10 x 6 or larger cooking pan. Sprinkle with cheese and pour cornbread mix on top. Bake at 425 degrees for 30 minutes.
Cornbread Chicken Pot Pie
1 (10 3/4 ounce) can cream of chicken soup or 98% fat-free cream of chicken soup
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or cooked turkey
1 (8 1/2 ounce) package corn muffin mix
3/4 cup milk
1 egg
Preheat oven to 400 degrees.
In 9-inch pie plate mix soup, corn, and chicken.
In a separate bowl, combine corn muffin mix, milk, and egg.
Pour over chicken mixture.
Bake for 30 minutes or until golden.
http://www.recipezaar.com/97946
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Nope
Yes. Here's a quickie:
Saute cubed onions with boneless, skinless chcicken breasts briefly. Add diced carrots and potatoes, sliced celery and 1 can condensed crea, of chicken or cream of mushrooms soup and 1 cup milk or broth. Season with black pepper and a bay leaf. Simmer for 20 minutes. Top with store-bought cornbread. Serve.