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Quick-Topped Vegetable Chicken Casserole |
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Serves: 6 Print this RecipeBernice Malinowski - Custer, Wisconsin Bake-Off® Contest 31, 1984 Prize Winner As Americans began to eat less red meat in the 1980s, many excellent chicken recipes became Bake-Off® winners. The new twist for this old fashioned chicken and vegetable pie is the spoon-on crust made with pancake mix. CASSEROLE 1 (10 3/4-ounce) can condensed cream of chicken soup 1 (3-ounce) package cream cheese softened 1/2 cup milk 1/2 cup chopped celery 1/2 cup chopped onions 1/4 cup grated Parmesan cheese 1/4 cup chopped green bell peppers 1/4 cup shredded carrots 2 to 3 cups cubed cooked chicken 1 (9-ounce) package cut frozen broccoli in a pouch, cooked, drained TOPPING 1 cup complete or buttermilk pancake, waffle mix 1/4 cup slivered almonds 1 cup (4 oz.) shredded Cheddar cheese 1/4 cup milk 1 tablespoon oil 1 egg, slightly beaten Heat oven to 375°F. In large saucepan, combine soup, cream cheese, 1/2 cup milk, celery, onion, Parmesan cheese, bell pepper and carrot. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and broccoli. Pour into ungreased 2-quart casserole or 12 x 8-inch (2-quart) baking dish. In medium bowl, combine all topping ingredients; blend well. Spoon tablespoonfuls of topping over hot chicken mixture. Bake at 375°F. for 20 to 30 minutes or until topping is golden brown and chicken mixture bubbles around edges. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 510; Protein 35g; Carbohydrate 29g; Fat 28g; Sodium 1140mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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