Cornbread Chicken Pot Pie

• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
• 1 (8 ounce) can whole kernel corn, drained
• 2 cups cubed chicken (or turkey)
• 1 (8 1/2 ounce) package corn muffin mix
• 34 cup milk
• 1 egg
• 12 cup cheddar cheese, shredded

1. Preheat oven to 400F In a 9-inch pie plate mix soup, corn and chicken.
2. Mix muffin mix, milk and egg.
3. Pour over chicken mixture.
4. Bake for 30 minutes or until golden.
5. Sprinkle with cheese.

campbells cream, whole kernel corn, chicken, milk, egg, cheddar cheese

Taken from www.food.com/recipe/cornbread-chicken-pot-pie-429931 (may not work)