3 c Shredded cooked chicken;
-(about 12 ounces)
1 1/4 c Milk; divided
1 cn Condensed cream of chicken
-soup
1/2 c Sour cream
3/4 c Biscuit baking mix
1/4 c Cornmeal
3 tb Butter; softened
2 c Shredded Cheddar cheese
Preheat the oven to 375F. 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.
BUSTED BY MEG ANTCZAK 1/21/98
Yields
6 Servings