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Cornbread Turkey Pot Pie

1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (about 8 oz.) whole kernel corn, drained
2 cups cubed cooked turkey
1 pkg. (8 oz.) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese

Heat oven to 400 degrees. Stir soup, corn, and turkey in a 9-inch pie plate. Stir muffin mix, milk, and egg in medium bowl just until combined. Spread batter over turkey mixture. Bake for 30 minutes or until topping is golden brown. Sprinkle with cheese. Makes 4 servings.

 


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