Chicken Filling:

1 medium onion, chopped
1 can chicken broth
1 can 98% fat free cream of chicken soup
1/4 tsp. black pepper
1/4 tsp. dried thyme
2 cloves garlic, pressed
3 T cornstarch
1 1/2 cups l% milk
2 cups shredded cooked skinless chicken
1 pkg. frozen mixed vegetables

Corn-Bread Crust:

1/2 cup self-rising flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1 egg
3/4 cup 1% milk

Preheat oven to 375°F. Cook vegetables according to package directions. Drain well. Add all filling ingredients. Pour into a 9"X13" baking dish. Set aside.

To prepare corn-bread crust, in medium bowl, stir flour, cornmeal, and sugar together. Add egg. Stir in milk until blended and mixture thickens slightly. Pour mixture over filling; spread to form an even layer. Bake uncovered 35 minutes or until filling is bubbling and top is golden. Makes 6 servings.