PADRE ALEX’S easy CHICKEN CASSEROLE

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6 Servings
Chicken
Cuban-American
mild filling Casserole Bisquick Chicken Cuban-American

1 ) THE BOTTOM CRUST
1/4 cup - cold garine or butter
1/2 cup – quick Flour Mix
2 tbs - k
2 ) THE TOP CRUST
1 cup - quick Flour Mix
1/2 cup - k
1
3 ) THE CASSEROLE FILL
1 Cooked cken diced into 1 inch chunks
1 on chopped and sautéed in 1 tbs of extra-virgin
1 can of ined mixed vegetables
1 can of condensed am of mushroom soup

Pre-heat oven to 400° F. 8” x 12” Baking Dish Spray greased with cooking oil or spray shortening. BOTTOM CRUST: in a dish, cut up the cold margarine, with a fork mix it with the Bisquick Mix until it becomes like crumbs. Slowly mix the milk until it turns into a ball. Place ‘bottom crust’ ball inside dish and spread out in bottom of dish. Bake for 6 to 8 minutes. CASSEROLE FILL: Sauté the chopped onion with a tablespoon of olive oil in microwave for 1 minute. In a large bowl place the cream of mushroom soup, sautéed onions, drained vegetables and diced chicken. Mix thoroughly with Salt and Pepper to taste. Place this mix over the bottom crust inside the baking dish. TOP CRUST: Mix 1 cup of Bisquick Mix, egg and milk and stir with a mixing wire-whisk. Let it rest about 5 minutes the pour over the chicken filling and bake for 30 minutes (until golden brown). 15 minutes into the process make some slits with a sharp knife on upper crust and continue baking until finished. Take out and let it rest at least 20 minutes before serving.


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