- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/8 teaspoon ground black pepper
- 2 cups cubed cooked turkey
- 1 (8 ounce) can whole kernel corn, drained
- 1 (11 ounce) package refrigerated cornbread twists
- Heat the oven to 425 degrees F.
- Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Pour the turkey mixture into a 9-inch pie plate.
- Separate the cornbread into 8 pieces along perforations. (Do not unroll dough.) Place over the hot turkey mixture. Bake for 15 minutes or until the bread is golden.