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Thanksgiving Dinner At The Harvest In Cambridge

Source: Boston Globe / Getty

Refrigerated cornbread twists top a saucy turkey-and-corn casserole made special with Campbell’s® Condensed Cream of Chicken Soup.

Southern Turkey Cornbread Pot Pie:


1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/8 tsp. ground black pepper

2 cups cubed cooked turkey

1 can (about 8 ounces) whole kernel corn , drained

1 pkg. (11 ounces) refrigerated cornbread twists


Heat the oven to 425°F.

Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Pour the turkey mixture into a 9-inch pie plate.

Separate the cornbread into 8 pieces along perforations. (Do not unroll dough.) Place over the hot turkey mixture. Bake for 15 minutes or until the bread is golden.

Easy Substitution Tip: Substitute cooked chicken for the turkey.

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