Cornbread Chicken Pot Pie

• 1 (10 ounce) can reduced-fat cream of chicken soup
• 8 ounces corn
• 2 cups cooked chicken, cubed
• 1 (8 ounce) package corn muffin mix
• 34 cup skim milk
• 1 egg
• 12 cup low-fat cheddar cheese, shredded

1. Preheat oven to 400F.
2. Mix soup, corn and chicken in a bowl.
3. Pour chicken and corn mixture into a 9-inch pie plate.
4. Mix Muffin mix, milk, and egg well in a bowl.
5. Pour cornbread mixture over chicken and corn mixture.
6. (Be careful...this fills the pie plate to the top).
7. Bake for 30 min or until golden.
8. Sprinkle the top with cheese.

cream of chicken soup, corn, chicken, milk, egg, lowfat

Taken from www.food.com/recipe/cornbread-chicken-pot-pie-196940 (may not work)