- butter
- 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
- 1/2 cup yellow cornmeal
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives
- Heat the oven to 350 degrees F. Grease a 1 1/2-quart casserole with butter.
- Beat the soup, milk and eggs with a whisk or fork in a medium bowl. Stir in the corn, cornmeal, cheese and chives. Pour the soup mixture into the prepared casserole.
- Bake for 35 minutes or until puffed and golden brown.