Candace’s Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 20 |
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I created this when DH was a student at BYU. He still looks forward to it being on the menu to this day! It is inexpensive and hearty. Timing is approximate. Ingredients:
1 1/2 cups cooked chicken |
1 -1 1/2 cup frozen vegetables, any combination |
2 -3 medium potatoes |
1/2 cup chopped onion |
1/2 tablespoon parsley |
1/3 cup parmesan cheese |
paprika |
3/4 cup bisquick |
1 1/2 cups milk |
1/2 cup cheddar cheese |
1 (11 3/4 ounce) can cream of chicken soup |
Directions:
1. Dice potatoes. Cook until tender. Drain.
2. Combine chicken, vegetables and potatoes in large bowl.
3. Combine soup with onion, parsley and parmesan cheese in medium bowl. Add to chicken mixture and combine gently.
4. Place in 9x13 baking dish. Top with cheddar cheese.
5. Add enough milk to bisquick to make a thin mixture - similar to pancake batter.
6. Pour over casserole.
7. Sprinkle with paprika.
8. Bake uncovered at 350 degrees for 45 minutes or until top is golden brown.
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