Chicken Bake

Makes 8-12 Servings

Prep Time: 15 min.
Baking Time: 45 min.

Ingredients:

• Casserole
  •    1  cup diced carrots
  • 3/4  cup chopped onions
  • 1/2  cup diced celery
  • 1/4  cup chicken broth
  •    3  cups cooked chicken, cubed
  •    1  can (10-3/4 oz.) cream of chicken soup
  •    1  cup sour cream
  •    1  can (4 oz. drained) sliced mushrooms
  • 1/4  teaspoon salt
  • 1/4   teaspoon pepper
• Topping
  •    1  cup Buttermilk Complete Pancake & Waffle Mix
  •    2  eggs, beaten
  • 1/2  cup milk
  • 1/4  cup chopped green pepper
  • 1/4  cup chopped red pepper
  •    2  cups shredded sharp cheddar cheese, divided

Cooking Directions:

Preheat oven to 350-degrees F. and grease a 13"x9" pan.

1. In saucepan, combine 1 cup diced carrots, 3/4 cup chopped onions, 1/2 cup diced celery, and 1/4 cup chicken broth.

2. Simmer for 20 minutes.

3. In prepared pan, mix 3 cups cooked chicken, 1 can cream of chicken soup, 1 cup sour cream, 1 can sliced mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

4. Add in vegetables and mix well.

5. For topping, in separate bowl combine Buttermilk Complete Pancake & Waffle Mix, 2 eggs, 1/2 cup milk, 1/4 cup chopped green pepper, and 1/4 cup chopped red pepper.

6. Add in 1 cup of cheese and blend well.

7. Drop by tablespoon on top of vegetables.

8. Bake 40-45 minutes.

9. Sprinkle remaining cheese on top and return to oven until melted.

Page 1 of 1