Southern Cornbread Chicken Pot Pie
Low Fat Recipe - Fight the Fat!
By Fitness and Freebies
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
Heat oven to 425-degrees.
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.
Nutrition information per serving:
Recipe makes 4 servings
Calories from fat 30%
See also: Barbecued-Chicken Potpie
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