4-5 pieces chicken
1 stick butter
1 c. cream of chicken soup
1 c. broth from chicken
1 can mixed veggies
1 c. Bisquick
1 c. milk
salt and pepper to taste
Cook chicken. Cool. Cut into small pieces. Melt butter in large casserole dish. Place chicken on top of butter. Combine soup and broth. Pour on top of chicken. Drain mixed veggies. Pour over soup mixture. Season to taste. Combine bisquick and milk. Pour over veggies. Bake at 425 for 25-30 minutes until crust is golden brown.
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