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1 (10 3/4 ounce) can cream of chicken soup
1/8 teaspoon pepper
2 cups cubed cooked turkey
1 (8 ounce) can whole kernel corn, drained
1 (11 1/2 ounce) can refrigerated cornbread twists
Heat oven to 425 degrees F.
Mix soup, pepper, turkey and corn in saucepan and heat through. Pour into
9-inch pie plate.
Separate cornbread into 8 pieces along perforations. (Do not unroll dough.)
Top hot soup mixture. Bake 15 minutes or until cornbread is done.
Serves 4.
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