3 c Shredded cooled chicken
– (about 12 ounces)
1 1/4 c Milk, divided
10 1/2 oz Cond. cream of chicken soup
1/2 c Sour cream
3/4 c Biscuit baking mix
1/4 c Cornmeal
3 tb Butter, softened
8 oz Shredded cheddar cheese
=======================================================
============== ==== == Preheat the oven to 375. In a large saucepan,
combine the chicken, 1/2 cup milk, soup, and sour cream; bring to a
boil over medium heat. Remove the mixture from the heat and spoon
into an ungreased 9 x 13 baking dish. In a large bowl, beat the
remaining 3/4 cup milk, the biscuit baking mix, cornmeal, and butter
until well combined. Pour the mixture evenly over the hot chicken
mixture and sprinkle the top with the cheese. Bake, uncovered, for 25
to 30 minutes, or until the top is set and the soup mixture bubbles
around the edges.
Yields
6 Servings