Magic Chicken Pie

• Gluten free

• Meat

  • 2 Chicken breasts, cooked boneless skinless

• Produce

  • 1/4 cup Onion
  • 2 cups Vegetables, fresh or frozen

• Canned Goods

  • 1 1/2 cups Chicken stock, rich
  • 2 Chicken stock cubes
  • 1 can Cream of chicken soup

• Baking & Spices

  • 2 cups Baking mix

• Dairy

  • 4 tbsp Butter
  • 1 cup Cheddar cheese
  • 1 1/2 cups Milk

Found on bakeatmidnite.com

Description

Ingredients

• 4 tbs butter
• 2 cooked boneless, skinless chicken breasts, shredded
• 2 cups fresh or frozen vegetables (your choice)
• ¼ cup onion, chopped
• 1 cup shredded cheddar cheese
• 2 cups baking mix (like Bisquick)
• 1½ cups milk
• 1½ cups rich chicken stock
• 2 chicken stock cubes
• 1 can (10.75 oz) cream of chicken soup

Directions

• Preheat oven to 350 degrees F.
• Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.
• In a large bowl, mix the milk and baking mix; set aside.
• Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
• Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
• Distribute shredded chicken over melted butter evenly
• Distribute veggies over the chicken evenly
• Distribute the onion over the veggies evenly
• Distribute the cheese over the onion evenly
• Pour baking mix batter over the top evenly
• Pour the soup/stock mixture over the top evenly
• Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
• Remove from oven and let stand 10 minutes before serving.