dimanche 26 mars 2017


Preheat oven to 400 F
1 whole chicken
2 TBSP butter, melted
1 can cream of chicken soup
2 cans chicken noodle soup
1 can sweet peas, drained
1 can corn, drained
1 bag of country gravy mix (white) I use Pioneer
Boil 1 whole chicken and debone and shred. 
Rub 2 TBSP butter in 13 X 9 glass baking dish. 
Stir together soups, peas, corn and gravy mix, add chicken. 
Pour mixture into prepared baking dish.


2 cups Bisquick Mix

1/2 cup water

Gently stir together water and bisquick mix and knead into a ball. 

Roll out on a floured surface until about 1/4" thick in shape of a rectangle. Then cut into oblong strips. Place the strips across the top of the chicken/vegetable mixture.

Bake for 20 minutes or until crust is golden brown.

Remove for oven and let sit for about 20-30 minutes before serving.

Note: this is even better the next day!

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