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Cornbread-Topped Heartland Pie

Cornbread-Topped Heartland Pie
 
Yield:
54 servings

Ingredients

Ingredients Weights Measures
canned condensed cream of celery soup 4 lb. 1-1/2 qt.
BULL'S-EYE Sweet Barbecue Sauce 4 lb. + 8 oz. 1-1/2 qt.
chopped cooked chicken 4 lb. + 8 oz. 1 gal. + 1/2 cup
frozen mixed vegetables, thawed, drained 6 lb. 1-1/2 gal.
onions, chopped 6 oz. 1-1/2 cups
prepared corn muffin mix batter 8 lb. 1-1/4 gal.

Directions

SPRAY 6 half steam table pans (or 1 half pan for trial recipe) with cooking spray; set aside. Mix soup and barbecue sauce in large bowl. Add chicken, mixed vegetables and onions; mix lightly. Pour evenly into prepared pans.

POUR 3 cups of the corn muffin batter over ingredients in each pan; spread to cover completely.

BAKE in 300°F-convection oven for 35 to 40 minutes or until top of each is golden brown and filling is heated through (160°F).

Kraft Kitchens Tips

TIP
Substitute condensed cream of mushroom soup for the cream of celery soup.
Variation
Top each serving with VELVEETA Shredded Pasteurized Process Cheese.
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