Creamy Chicken Casserole
It doesn't get an easier or more delicious than this! Creamy chicken casserole topped with a golden crust and melted cheese. Yum!
- 2 (10 3/4-ounce) cans Campbell’s cream of chicken soup
- 8 ounces Daisy sour cream
- 1 3/4 cup milk, divided
- 3 cups cooked chicken, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup Bisquick
- 1/4 cup cornmeal
- 1 egg
- 8 ounces Kraft Cheddar cheese, shredded
Preheat oven to 375°F.
In a large bowl, combine soup, sour cream and 1 cup milk; mix well.
Stir in chicken, salt & pepper. Pour into a 9×13-inch baking dish.
In a medium bowl, whisk together baking mix, cornmeal, egg and remaining 3/4 cup milk. Spoon over chicken mixture.
Sprinkle with cheese. Bake 30 to 35 minutes, or until edges are golden and casserole is hot.