1 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 8 ounce package corn muffin mix
3/4 cup milk
1/2 cup shredded Cheddar cheese
Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Don't over-mix the cornbread batter. Stir just enough to combine the wet ingredients with the dry. Most lumps will disappear during baking.