Subject: Campbell's Southern Cornbread Chicken Pot Pie
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 21 2000 - 17:28:28 EST
Food for Thought:
A President's hardest task is not to do what is right, but to know what
is right. (Lyndon B.
Johnson)
Recipe of the Day:
A pot pie with a twist -- cornbread twists -- and the delicious homemade
cooking convenience of
Campbell's.
Campbell's Southern Cornbread Chicken Pot Pie
Prep/Cook Time: 20 minutes
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/8 tsp. pepper
2 cups cubed cooked chicken or turkey
1 can (about 8 oz.) whole kernel corn, drained
1 can (about 11 1/2 oz.) refrigerated cornbread twists
PREHEAT oven to 425°F.
MIX soup, pepper, and corn in saucepan and heat through. Pour into 9"
pie plate.
SEPARATE cornbread into 8 pieces along perforations. (Do not unroll
dough.) Top hot soup
mixture. Bake 15 min. or until cornbread is done. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell?s Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
Cooked chicken or turkey
1 can (11 1/2 oz.) refrigerated cornbread twists
1 can (about 8 oz.) whole kernel corn
Pepper
Timesaver Tip:
For cooked chicken, substitute 2 cans (5 oz. each) Swanson Chunk Chicken
Breast or Chunk
Chicken, drained.
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