2 cans Cream of Chicken soup
1/3 cup milk
1 cup Tyson grilled & ready oven roasted diced chicken breast, thawed and shredded
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
1 pkg. frozen mixed vegetables
salt, to taste
1/4 tsp. black pepper (I use cracked)

Preheat oven to 450°F.

Prepare Jiffy Cornbread as directed on box (1/3) cup milk 1 large egg.

Set aside for at least 15 minutes to allow cornbread to rise. (Do not overmix).

Combine thawed chicken and vegetables in a microwave safe dish, heat in microwave until warm (approximately 2 minutes).

In a medium size-bowl, combine both cans of soup (I use Campbell's) Add 1/3 cup milk. Stir in chicken and mixed vegetables. Add chicken and vegetables. Stir until well mixed.

Add salt and pepper, to taste.

In a 2-quart casserole dish (or use an iron skillet). Either of these will work just fine.

Add mixture to dish.

Add prepared Jiffy cornbread mixture on top in dollops, I use a tablespoon.

Bake for approximately 30 minutes or until cornbread is brown.

This recipe has been a family favorite for years. If you love Jiffy Cornbread mix you will enjoy this.

Feel free to use Bisquick mix or even biscuits. I have tried several different ways, but always come back to the Jiffy cornbread.

Enjoy!

Submitted by: Rpcope60