Chicken Pie Casserole
|Condensed cream of chicken soup||1 Can (10 oz)|
|Canned boned chicken/Turkey||16 1⁄2 Ounce (Three 5 1/2 Ounce Each Cans)|
|Corn muffin mix||12 Ounce (1 Package)|
|Milk||1 Cup (16 tbs)|
In a saucepan, blend together soup and milk.
Heat until bubbly.
Turn into a 9" x 9" x 2" pan; add chicken, distributing pieces evenly.
Meanwhile, prepare corn muffin mix according to package directions.
Spread over chicken mixture.
Bake at 425° for about 20 minutes or until brown.
If desired, accompany with hot gravy made by combining and heating 1 can condensed cream of chicken soup and 1 c.milk.