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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 24 |
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A recipe from a Jiffy Mix recipe booklet Ingredients:
1 cup diced carrot |
3/4 cup chopped onion |
1/2 cup diced celery |
1/4 cup chicken broth |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup sour cream |
3 cups cubed cooked chicken |
1 (4 ounce) can sliced mushrooms |
salt and pepper |
1 cup jiffy pancake mix |
2 eggs, slightly beaten |
3/4 cup milk |
1/4 cup chopped red pepper |
1/4 cup chopped green pepper |
2 cups sharp cheddar cheese |
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan or 3 quart casserole dish.
2. In saucepan combine carrots, onion, celery and chicken broth, simmer 20 minutes.
3. In prepared pan mix soup, sour cream, chicken, mushrooms, salt and pepper. Add the simmered vegetables mixing well.
4. For topping combine Pancake mix, eggs, milk and peppers mixing well.
5. Add 1 cup cheese blending well.
6. Drop by round tablespoon on top of casserole.
7. Bake 40-45 minutes. Sprinkle remaining cheese on top and return to oven till melted.
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