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Recipes: Buttermilk Complete Pancake & Waffle Mix

Chicken Bake

(12-15 Servings)

Casserole

  • 1 cup diced carrots
  • 3/4 cup chopped onions
  • 1/2 cup diced celery
  • 1/4 cup chicken broth
  • 1 can (10.3/4 oz.) cream of chicken soup
  • 1 cup sour cream
  • 3 cups cooked chicken, cubed
  • 1 can sliced mushrooms
  • Salt and pepper to taste

Topping

  • 1 cup "JIFFY" Buttermilk Complete Pancake & Waffle mix
  • 2 eggs, slightly beaten
  • 1/2 cup milk
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped red pepper
  • 2 cups shredded sharp cheddar cheese

Preheat oven to 350°.

Combine carrots, onion, celery and chicken broth, in saucepan and simmer 20 minutes. In 13"x9" pan or 3 quart casserole, mix soup, sour cream, chicken cubes, mushrooms, salt and pepper. Add simmered vegetables to mixture; blend well. For topping, combine pancake mix, eggs, milk, green and red peppers, mixing well. Add 1 cup cheese, mixing until well blended. 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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