Chicken Chowder Cornbread Bake

Campbell's Chicken Chowder Cornbread Bake Recipe

This tasty recipe combines cooked chicken tenders, canned chicken corn chowder, canned corn and corn muffin mix to make a delectable, family-friendly dish in just 40 minutes.

At a glance


15 min.


40 min.



Servings: about 1 3/4 cups each

Bake: 25 min.

Made With

  • Campbell’s® Chunky™ Chicken Corn Chowder

    Campbell’s® Chunky™ Chicken Corn Chowder

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What You'll Need

24 ounces refrigerated fully-cooked breaded chicken breast tenders (about 16 tenders)
3 cans (18.8 ounces each ) Campbell’s® Chunky™ Chicken Corn Chowder
1 can (15.25 ounces) whole kernel corn, drained
1 1/2 cups milk
3 boxes (about 8 1/2 ounces each ) corn muffin mix
3 eggs

How to Make It

  • 1

    Place the chicken into a 3-quart shallow baking dish.  Pour the soup over the chicken.  Top with the corn.  Pour 1/2 cup milk over the corn.

  • 2

    Combine the corn muffin mix, remaining milk and the eggs in a large bowl and mix according to the package directions.  Spread the batter over the corn.

  • 3

    Bake at 350°F. for 25 minutes or until the topping is golden brown.

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