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Cornbread-Topped Chicken Pot Pie
Ingredients
  • 1 lb boneless skinless chicken breasts, cut into ½-inch pieces
  • ½ teaspoon peppered seasoned salt
  • 1 large onion, chopped (1 cup)
  • 1 jar (12 oz) chicken gravy
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower
  • ½ cup sour cream
  • 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
  • ⅓ cup milk
  • 2 tablespoons butter or margarine, melted
  • 1 egg
  • 2 tablespoons shredded Parmesan cheese
Note: Ingredients may have been altered from the original.
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