Another recipe for you

So it seems I've been cooking more lately, been lucky with the recipes, haven't found any I haven't liked.

Chicken and Stuffing Skillet

and one from my Campbells cookbook I got for christmas:

Cornbread Chicken Pot Pie
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
1 can (10 3/4 ounces) Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1 can (about 8 ounces) whole kernal corn, drained
2 cups cubed cooked chicken or turkey
1 package (8 1/2 ounces) corn muffin mix
3/4 cup milk
1 egg
1/2 cub shredded cheddar cheese

1) Preheat oven to 400 degrees F. In 9-inch pie plate mix soup, corn and chicken.
2) Mix muffin mix, milk, and egg. Pour over chicken mixture. Bake for 30 minutes or until golden.
3) Sprinkle with cheese.

This reminds me of corn casserole with chicken, but the cornbreak does make a thicker crust, and makes it taste a little different, but still good!