This week's recipe!

Cornbread Chicken Pot Pie:

1 can Cream of Chicken soup
1/2 cup whole kernel corn (drained, from the can)
1/2 cup cubed cooked potatoes
1/2 cup cooked carrot pieces
2 cups cubed, cooked Chicken or Turkey
1 package corn muffin mix (I use the 8.5 oz Jiffy package)
3/4 cup milk
1 egg
3/4 cup shredded Cheddar cheese
add pepper and garlic powder to taste
(I find there's usually enough salt already)

1. Preheat oven to 400 degrees F. In a 9 inch pie plate (or 9 inch round casserole dish) mix soup, vegetables, 1/2 cup cheese, and chicken or turkey.
2. Mix muffin mix, milk, and egg in another dish. Pour over mixture in pie plate. Bake for 30 minutes or until golden, Sprinkle with remaining cheese before serving.

Notes: You can use whatever cooked veggies you have on hand for this recipe. I've used everything from broccoli to asparagus in this, and it's always yummy. You can also change the amount and type of cheese to your taste. I usually use at least a cup of cheese since I think my husband is about 1/2 mouse. It also increases nicely if you have a big group to feed. Increasing the recipe for a large casserole dish usually doesn't require more of the cornbread topping, it also makes a nice crust when thinner.