SOUTHERN CORNBREAD CHICKEN POT PIE

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.