1 can (10 ¾ ounces) condensed cream of chicken soup
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
1 package (8 ½ ounces) corn muffin mix
¾ cup milk
1 egg
½ cup shredded cheddar cheese
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
1 package (8 ½ ounces) corn muffin mix
¾ cup milk
1 egg
½ cup shredded cheddar cheese
Heat the oven to 400 degrees F. Stir soup, corn and chicken in a 9" pie plate.
Stir the muffin mix, milk and egg with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.
Bake for 30 minutes until the cornbread is golden. Sprinkle with the cheese. Serve with sliced fresh tomatoes.