Cornbread Chicken Pot Pie - cooking recipe

Ingredients

4 chicken breasts, cooked and cubed
2 (10 3/4 ounce) cans cream of corn soup
16 ounces sour cream
pepper
1 teaspoon dried basil
16 ounces frozen mixed vegetables
cornbread mix
1 cup shredded cheddar cheese

Preparation

Evenly arrange chicken in a greased 13\"x 9\" inch baking pan. In a bowl, mix together soup, sour cream, pepper, and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread according to package instructions. Spread batter evenly to cover vegetables. Sprinkle with cheese. Bake, uncovered at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.