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Creamy Chicken Pie Casserole

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Ingredients
  Chopped cooked chicken 5 Cup (80 tbs)
  Condensed cream of mushroom soup 10 3⁄4 Ounce, undiluted (1 Can)
  Condensed cream of chicken soup 10 3⁄4 Ounce, undiluted (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Buttermilk baking mix 1 Cup (16 tbs)
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Sliced mushrooms 6 Ounce, drained (1 Jar)
  Canned small english peas 8 Ounce, drained (1 Can)
  Lemon juice 1 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Egg 1 , slightly beaten
  Grated cheddar cheese 2 Cup (32 tbs)
  Salt To Taste
  Seasoned pepper To Taste
Directions

In a large mixing bowl, combine chicken, mushroom soup, chicken soup, milk, sour cream, mushrooms, peas, lemon juice, Worcestershire sauce, salt and seasoned pepper.
Pour into a greased 13x9x2-inch baking dish (or a 3-quart casserole dish).
For crust:
In another mixing bowl, combine baking mix, corn-meal, milk, egg and cheese; mix well.
Using a spoon, drop dough onto chicken mixture in mounds.
Bake in a preheated 350-degree oven for 30 minutes.
The crust should be light to medium brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Cook Time: 
30 Minutes

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