Creamy Chicken Pie Casserole
|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)|
|Seasoned pepper||To Taste|
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).
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.