Week 19: Recipe #5--Cornbread Chicken Pot Pie

I found this recipe on  MomsWhoThink.com (see link below).  This was a good meal to serve on a gray, rainy day.  Comfort food.  Plus, it's super easy to make, especially if you prepare the chicken ahead of time.  The only problem I encountered was that I think my pie dish might have been a bit too shallow, as the cornbread mixture spilled over the side when pouring it in.  I put it on a cookie sheet when baking, which made it take a little bit longer to cook.  I served this with a green salad and sliced tomatoes.  Makes 6 servings.

Photo from Moms Who Think

You'll Need:

• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 can (about 8 oz) whole kernel corn, drained
• 2 c. cubed cooked chicken
• 1 pkg. (8 1/2 oz.) corn muffin mix
• 3/4 c. milk
• 1 egg
• 1/2 c. shredded cheddar cheese

Preparation:

1. Preheat the oven to 400 degrees.  Stir soup, corn, and chicken in a 9" pie plate.
2. Stir the muffin mix, milk, and egg with a fork in a small bowl until the ingredients are mixed.  Spoon over the chicken mixture.
3. Bake for 30 minutes until the cornbread is golden.  Sprinkle with the cheese.  Serve with sliced fresh tomatoes.

Recipe and link:  http://www.momswhothink.com/quick-and-easy-dinner-recipes/cornbread-chicken-pot-pie.html