August 07, 2013

Creamy Chicken

Casserole


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 tsp Salt
1/2 tsp Pepper
3/4 c Bisquick
1/4 c Cornmeal
1 Egg
8 oz Shredded Cheddar Cheese		 Preheat oven to 275 degrees. In a large bowl, combine soup, sour cream, and 1 c milk. Mix well. Stir in chicken, salt, and pepper. Pour into 9x13 baking dish. In medium bowl, whisk together baking mix, cornmeal, egg, and remaining milk. Spoon over chicken mix. Sprinkle with cheese. Bake 30-35 min or until edges are golden and casserole is hot.