This irresistible side dish gets creamy goodness from a can cream of chicken soup, eggs, milk and Parmesan cheese.
Heat the oven to 350°F. Grease a 1 1/2-quart casserole with the butter.
Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, cornmeal, cheese and chives. Pour the soup mixture into the casserole.
Bake for 35 minutes or the pudding is golden brown.
1 tablespoon butter
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup milk
2 egg
1 can (12 ounces) whole kernel corn, drained
0.5 cup yellow cornmeal
0.25 cup grated Parmesan cheese
1 tablespoon chopped fresh chives
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