Ingredients:
1 (10 3/4 ounce) cans cream of chicken soup or 1 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1 (8 ounce) cans whole kernel corn, drained
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (8 1/2 ounce) packages corn muffin mix
3/4 cup milk
1 eggs
Directions:
Preheat oven to 400 degrees.
In 9-inch pie plate mix soup, corn, and chicken.
In a separate bowl, combine corn muffin mix, milk, and egg.
Pour over chicken mixture.
Bake for 30 minutes or until golden.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.