Monday, June 13, 2011

Golden Chicken Casserole

The perfect recipe for leftover chicken and those basic
pantry items.  I always keep Bisquick on hand for making
quick biscuits  or these type of recipes. 

Make it light by substituting the "light" or "no-fat" versions 
of ingredients like chicken soup, sour cream and milk.

  • 1 (10¾-ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cups milk, divided
  • 3 cups diced cooked chicken
  • 1 (16-ounce) package frozen mixed vegetables
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup biscuit baking mix
  • 1/4 cup cornmeal
  • 1 egg
  • 2 cups (8 ounces) shredded Cheddar cheese

  1. Preheat oven to 375 degrees F.
  2. In a 9- x 13-inch baking dish, combine soup, sour cream, and 1/2 cup milk; mix well. Add chicken, vegetables, salt, and pepper; mix well.
  3. In a medium bowl, combine baking mix, cornmeal, egg, and remaining 3/4 cup milk; mix well then spoon over chicken mixture and sprinkle with cheese.
  4. Bake 30 to 35 minutes, or until edges are golden and chicken is warmed through.

Source:  Mr. Food

1 comment:

Catherine said...

Dear Gina, This sounds wonderful. I could see myself with this for dinner, a side salad and a good piece of bread. I like the pan you baked it in. Have a blessed day. Catherine xo

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