Cornbread Chicken Pot Pie Recipe

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Ingredients:

Serving

1 (10 3/4 oz) can campbell's cream of chicken soup
1 (8 oz) can whole kernel corn, drained
2 cups cubed chicken (or turkey)
1 (8 1/2 oz) package corn muffin mix
3/4 cup milk
1 egg
1/2 cup cheddar cheese, shredded

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	355.65 Kcal (1489 kJ)
Calories from fat	111.47 Kcal
		% Daily Value*
Total Fat	12.39g	19%
Cholesterol	76.74mg	26%
Sodium	28595.55mg	1191%
Potassium	607.13mg	13%
Total Carbs	35.83g	12%
Sugars	3.06g	12%
Dietary Fiber	0.34g	1%
Protein	24.91g	50%
Vitamin C	1.4mg	2%
Iron	2.9mg	16%
Calcium	394.4mg	39%

Amount Per 100 g
Calories	168.86 Kcal (707 kJ)
Calories from fat	52.92 Kcal
		% Daily Value*
Total Fat	5.88g	19%
Cholesterol	36.43mg	26%
Sodium	13576.52mg	1191%
Potassium	288.25mg	13%
Total Carbs	17.01g	12%
Sugars	1.45g	12%
Dietary Fiber	0.16g	1%
Protein	11.83g	50%
Vitamin C	0.7mg	2%
Iron	1.4mg	16%
Calcium	187.3mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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