Ingredients
-
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
-
1 (8 ounce) can whole kernel corn, drained
-
2 cups cubed cooked chicken or turkey
-
1 (8 ounce) package corn muffin mix
-
¾ cup milk
-
1 egg
-
½ cup shredded Cheddar cheese
Directions
-
Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
-
Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
-
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Recipe Tip
Do not overmix the cornbread batter. Stir just enough to combine the wet ingredients with the dry. Most lumps will disappear during baking.
Nutrition Facts (per serving)
| 541 | Calories |
| 23g | Fat |
| 59g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 541 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 8g | 42% |
| Cholesterol 107mg | 36% |
| Sodium 1487mg | 65% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 6g | 21% |
| Total Sugars 5g | |
| Protein 27g | 54% |
| Vitamin C 1mg | 1% |
| Calcium 203mg | 16% |
| Iron 3mg | 14% |
| Potassium 324mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
