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EZ Chicken and Corn Bread Bake




Source of Recipe


My own






List of Ingredients



• 2 cups cooked/leftover chicken
  
• 1 can Cream of Chicken Soup with Herbs
  
• 1 Soup can of Milk
  
• 1 small box/pkg frozen peas and carrots
  
• 1 12oz corn muffin mix
  






Instructions



1. In a sauce pan, mix together the soup and milk.
   
2. Add in the chicken and veggies.
   
3. Heat until bubbly.
   
4. Turn into an 8x8 pan.
   
5. Prepare the corn bread according to package directions.
   
6. Spread batter over chicken mixture carefully to cover all the way to the saides of the pan.
   
7. Bake @ 425 for about 20 minutes or til browned on top.