CORNBREAD-TOPPED CREAMY CHICKEN BAKE

Cornbread-Topped Creamy Chicken Bake image

A can of soup, some frozen corn and cooked chicken combine with a few other on-hand ingredients to make this creamy chicken bake with a cornbread topping.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup milk
1/4 tsp. pepper
2 cups chopped cooked chicken
1 cup frozen corn
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg. (8.5 oz.) corn muffin mix
1 green onion, sliced

Steps:

Heat oven to 425°F.
Whisk first 3 ingredients in large bowl until blended. Stir in chicken, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
Bake 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.

Nutrition Facts : Calories 450, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 12 g, Protein 26 g