I would be glad to. It's very easy.
1 can cream of chicken soup
1 cup milk
1 pkg corn muffin mix
chicken
In a saucepan, blend together soup and milk. Heat until bubbly. Turn into a 9X9X2 inch pan. Add chicken, distributing evenly. Meanwhile, prepare corn muffin mix according to package directions. Spread over chicken mixture. Bake at 425 degrees about 20 minutes or until brown.
Note: the recipe calls for 2 cans (5 1/2 oz ea.) boned chicken. Instead I cook either two chicken breasts or four thighs and cut them into bite size pieces.
I also add a tablespoon of sugar to the cornbread mix if it is not pre-sweetened. My aunt who gave me the recipe uses Jiffy cornbread mix but I find that too sweet. I prefer to use Martha White's yellow cornbread mix and add sugar to it.