Chicken in the Corn

• 1 cup cooked chicken, diced
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 23 cup milk
• 1 chicken bouillon cube
• 2 slices onions, finely chopped
• 12 cup frozen peas
• 12 cup frozen carrots
• 1 tablespoon chopped pimiento
• 12 teaspoon celery salt
• 12 teaspoon pepper
• 1 dash poultry seasoning
• 1 (8 1/2 ounce) box Jiffy cornbread mix
• 1 egg
• 13 cup milk

1. Preheat oven to 400 degrees.
2. Mix filling ingredients in a saucepan over medium heat until filling begins to bubble, stirring occasionally.
3. Meanwhile, combine topping ingredients in a separate bowl and mix by hand until blended.
4. Remove filling ingredients from stove and pour into an 8"x8" casserole dish.
5. Spoon cornbread mixture over the top of filling leaving about 1" on all sides uncovered.
6. Place on rack in center of oven and bake for 30-40 min or until cornbread is a dark golden brown and filling bubbles around the edges.
7. Let cool for about 10 min before serving.
8. (I like to spread a little butter on my cornbread before serving!
9. ).

chicken, condensed cream, milk, chicken, onions, frozen peas, frozen carrots, pimiento, celery salt, pepper, poultry seasoning, cornbread mix, egg, milk

Taken from www.food.com/recipe/chicken-in-the-corn-276689 (may not work)