Cluck For Creamy Chicken Casserole!
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After I grew up and got married, I did the opposite of my parents and moved back into the countryside. Thank goodness the man I feel in love with was on the same page as me and wanted to get away from the hustle and bustle of the busy city life. We bought a huge farmhouse in the same area that my grandparents lived, and I stayed home with the kids. I would frequently go down to their house and work with my Grandma in the kitchen. I tried to pick up as many recipes as I could from her, but to this day, this one is still my favorite!
Check out what they are saying about this recipe over at Normal Cooking:
“When I hear anything like “creamy chicken casserole”, it is the same reaction I have when I hear the words “money”, “shopping”, “hot fudge Ice cream cake”, etc I MUST have it as quickly as possible So, I’m making it right NOW Thanks! Can’t wait to eat it!”
Put this together tonight and enjoy a nice and easy dinner done in under an hour!
Ingredients
2 (10 ¾ oz) cans Campbell’s cream of chicken soup
8 oz Daisy sour cream
1 ¾ c milk, divided
3 c diced cooked chicken
1 t salt
½ t pepper
¾ c Bisquick
¼ c cornmeal
1 egg
8 oz Kraft shredded Cheddar cheese
Instructions
Preheat oven to 375°F.
In a large bowl, combine soup, sour cream and 1 c milk; mix well.
Stir in chicken, salt & pepper. Pour into a 9×13 baking dish.
In a medium bowl, whisk together baking mix, cornmeal, egg and remaining ¾ c milk. Spoon over chicken mixture.
Sprinkle with cheese. Bake 30-35 minutes, or until edges are golden and casserole is hot.
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Quick Tip: Substitute out one can of cream of chicken for cream of celery or mushroom.
Thanks again to Normal Cooking for this creamy and delicious recipe!