Cornbread Chicken Pot Pie
4 boneless, skinless chicken breasts,
cooked and cubed
2 10-3/4 oz. cans cream of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed vegetables
2 8-1/2 oz. pkgs. cornbread mix
1 c. shredded Cheddar cheese
Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6
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