Cooking Directions

• Heat the oven to 400°F.  Stir the soup, corn and chicken in a 9-inch pie plate.
• Stir the muffin mix, milk and egg in a medium bowl just until combined.  Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 can (about 8 ounces) whole kernel corn, drained
• 2 cups cubed cooked chicken or turkey
• 1 package (about 8 ounces) corn muffin mix
• 0.75 cup milk
• 1 egg
• 0.5 cup shredded Cheddar cheese (about 2 ounces)