Heat the oven to 400°F. Stir the soup, corn and chicken in a 9-inch pie plate.Stir the muffin mix, milk and egg in a medium bowl just until combined. Spread the batter over the chicken mixture.Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 can (about 8 ounces) whole kernel corn, drained2 cups cubed cooked chicken or turkey1 package (about 8 ounces) corn muffin mix0.75 cup milk1 egg0.5 cup shredded Cheddar cheese (about 2 ounces)
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