Wednesday, January 12, 2011

Chicken Cornbread Pie

Happy New Year!

Today marks the first day of the new semester, and tomorrow it's back to work for me. I've been exceptionally fortunate, having taken a long stretch of vacation in November, followed by a few weeks working remotely prior to and following the holidays since our office is undergoing extensive renovation.

Without any new bentos to post, I did write a new year's resolution to start preparing/consuming more complex carbohydrates/grains this year, along with more fresh produce. So far we've been doing pretty well. We'll see if we can keep it up, though -- it's going to be an exceedingly busy/stressful next few months.

In the meantime, here's a fantastically easy recipe modified from

Cornbread Chicken Pot Pie ( #97946)

Serves 4

1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (8 1/2 ounce) package corn muffin mix
3/4 cup milk
1 egg

1. Preheat oven to 400 degrees.
2. In 9-inch pie plate mix soup, corn, and chicken.
3. In a separate bowl, combine corn muffin mix, milk, and egg.
4. Pour over chicken mixture.
5. Bake for 30 minutes or until golden.

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