MAGIC CHICKEN PIE
4 Tbsp. butter
2 Cooked boneless, skinless chicken breasts, shredded
2 C. fresh or frozen vegetables (your choice)
¼ C. onion, chopped
1 C. shredded cheddar cheese
2 C. baking mix (like Bisquick)
1½ C. milk
1½ C. rich chicken stock
2 Chicken stock cubes
1 Can (10.75 oz) cream of chicken soup
HOW TO MAKE:
1-Preheat oven to 350 degrees F.
2-Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. 3-Place in oven to melt butter; remove when butter is melted.
4-In a large bowl, mix the milk and baking mix; set aside.
5-Dissolve the stock cubes in the liquid chicken stock.
6-Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
7-Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
8-Distribute shredded chicken over melted butter evenly
9-Distribute veggies over the chicken evenly
10-Distribute the onion over the veggies evenly
11+Distribute the cheese over the onion evenly
12-Pour baking mix batter over the top evenly
13-Pour the soup/stock mixture over the top evenly
14-Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
15-Remove from oven and let stand 10 minutes before serving.
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