Southern Cornbread Chicken Pot Pie
Low Fat Recipe
Combine chicken strips, soup, corn and pepper in saucepan and heat until bubbly. Pour into 9-inch pie plate and bake. Delish!
1 package (9 ounces or 2-cups) seasoned chicken breasts strips
1 can of (10-2/3 ounces) 98-percent fat free cream of chicken soup
1 can (8 oz) whole kernel corn, drained
1/8 teaspoon pepper
1 can of (11-1/2 ounces) refrigerated cornbread twists
Combine chicken strips, soup, corn and pepper in saucepan and heat until bubbly. Pour into 9-inch pie plate. Separate cornbread twists into eight pieces along perforations. (Do not roll dough). Place on hot chicken mixture. Bake 15 to 20 minutes or until cornbread is deep golden brown. Serve with a tossed salad, if desired. Refrigerate leftovers immediately.
This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
Recipe makes 4 servings