Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
1 package (8 oz. or 2 cups Tyson Frozen Southwest seasoned Chicken breast strips
1 can (10-1/4 oz) cream of Chicken soup
1 can (about 8 oz.) whole kernel corn, drained
1/8 teaspoon pepper
1 can (11-1/2 oz.) refrigerated cornbread twists
PREP: Heat oven to 425 degrees F.
COOK: Combine chicken, soup, corn and pepper in saucepan and heat until bubbly. Pour into 9-inch pie plate. Separate cornbread twists into 8 pieces along perforations. (Do not unroll dough.) Place on hot chicken mixture. Bake 15 to 20 minutes or until cornbread is deep golden brown.
SERVE: Serve with a tossed salad, if desired.
CHILL: Refrigerate leftovers immediately.
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