Chicken Bake
(8-12 Servings)
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 tsp. salt
- 1/4 tsp. pepper
Topping
- 1 cup "JIFFY" 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
Preheat oven to 350°. Grease a 13"x9" pan.
In saucepan, combine first four ingredients. Simmer 20 minutes. In prepared pan, mix remaining ingredients. Add in vegetables and mix well. For topping, in separate bowl combine first five ingredients. Add in 1 cup of cheese and blend well. Drop by tablespoon on top of vegetables. Bake 40-45 minutes. Sprinkle remaining cheese on top and return to oven until melted.
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