Ingredients
1 can (10 1/2 ounces) Cream of Chicken Soup
1 cup milk, divided
1 package (12 ounces) frozen mixed vegetables (carrots,
green beans, corn, peas), thawed (about 2 1/4 cups) (I used frozen soup
veggies)
1 cup cubed cooked chicken or turkey (3 boneless/skinless breasts, shredded instead of
cubed)
1 egg
1 cup biscuit baking mix
Seasonings of choice, to taste
Instructions
Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and
chicken in a 9-inch pie plate or ovenproof skillet (8x8 baking dish). Season the mixture with salt and pepper (and
seasonings of choice).
Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).
Bake for 20 minutes or until the topping is golden brown.
Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).
Bake for 20 minutes or until the topping is golden brown.
Original recipe (black text) and picture from: campbells.com
My changes: purple text
My changes: purple text
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