I love food!
It's hard to make new recipes in this house with two kids who are not willing to try new things. Actually it kind of sucks! The past couple of weeks Cpl. Mayhem and I have been eating what the kids like and I find we are all lacking in the vegetable department.
I decided to dedicate Thursdays for the next couple of weeks to preparing new recipes that are budget friendly and easy to make.
Here's today's meal:
Cornbread Chicken Pot Pie
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or98% Fat Free)
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 package (about 8 ounces) corn muffin mix
3/4 cup milk
1/2 cup shredded Cheddar cheese
|Missing Cubed Chicken ( I was cooking it!)|
Heat the oven to 400°F. Stir the soup, corn and chicken in a 9-inch pie plate.
Stir the muffin mix, milk and egg in a medium bowl just until combined. Spread the batter over the chicken mixture.
|Be careful pouring the muffin mix it might drip|
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.
|I actually baked it for 25 minutes and then sprinkled the cheese |
and put it back in for the last 5 minutes.
I really liked it! My dessert was mixed fruits and some fat free whipped cream. It was a great meal, I will make this again.