Cornbread Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and cubed
2 10-3/4 oz. cans cream of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed vegetables
2 8-1/2 oz. pkgs. cornbread mix
1 c. shredded Cheddar cheese
Evenly arrange chicken in a greased 13"x9" baking pan.
In a bowl, mix together soup, sour cream, pepper and basil.
Add frozen vegetables; spread over chicken in pan.
Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture.
Sprinkle with cheese.
Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.