4.4/5
(30 Votes)
Ingredients
- 2 (10 3/4 oz) cans cream of chicken soup
- 8 oz sour cream
- 1 3/4 c milk, divided
- 6 –8 c diced cooked chicken
- 1 t salt
- 1/2 t pepper
- 3/4 c Bisquick
- 1/4 c cornmeal
- 1 egg
- 8 oz shredded Cheddar cheese
Preparation
Step 1
Directions
Preheat oven to 375°F.
In a large bowl, combine soup, sour cream and 1 c milk; mix well.
Stir in chicken, salt & pepper. Pour into a 9x13 baking dish.
In a medium bowl, whisk together baking mix, cornmeal, egg and remaining ¾ c milk.
Spoon over chicken mixture.
Sprinkle with cheese. Bake 30-35 min. until edges are golden.
I do like veggies in my casseroles, so I added 1 cup of frozen mixed vegetables to the soup mixture before putting it in the baking dish.