Southern Cornbread Chicken Pot Pie

Ingredients:
One package (9 ounces or 2-cups) seasoned chicken breast strips
One can of (10-2/3 ounces) 98-percent fat free cream of chicken soup
One can of (about 8 ounces) whole kernel corn, drained
1/8 teaspoon pepper
One 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 plage. 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.

Recipe makes four servings.

Nutrition Information per Serving:
Calories 314
Fat 15g
Calories from fat 30%
Cholesterol 46mg
Protein 26g
Carbohydrates 19g
Sodium 1279mg