- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 2 eggs
- 1 (16 ounce) can whole kernel corn, drained
- 1 (8 ounce) package corn muffin mix
- 1/4 cup grated Parmesan cheese
- 1 (2.8 ounce) can French fried onions
- Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.
- Bake at 350 degrees F for 30 minutes or until the mixture is hot.
- Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.