Ingredients:
- 1 can (10 3/4 oz.) Condensed Cream of Chicken Soup
1 can (about 8 oz.) whole kernel corn, drained
2 cans (5-oz. each) chicken or turkey
1 package (8 1/2 oz.) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese
Heat the oven to 400 deg. F. Stir the soup, corn and chicken in a 9-inch backing dish.
Stir the muffin mix, milk and egg with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.
Bake for 30 minutes or until the cornbread is golden. Sprinkle with the cheese and serve.