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.
article courtesy of KitchenDaily.com