I love casseroles. I love them because they are easy, they are usually delicious, and they stand alone. Every true Southern belle has had her share of casseroles at church potluck dinners, and I’ve never heard anyone complain about it. I think casseroles are the perfect “make for someone” dish. Whether someone had a death in the family, or had a baby, or whatever scenario might prompt you to make a meal for someone else’s family…casseroles are the way to go.
Anyways, this is a super simple and tasty casserole that is sure to please. It’s especially great for people who don’t like veggies in their casseroles (or at all)…like most kids who’ve ever lived. We definitely liked how this dish tasted, but the texture was a little more “creamy” than I expected. I mean, I know it says creamy in the title, but I almost felt like mine was a bit more “runny”. I wanted to eat all that delicious filling but it wouldn’t stay on my fork! Don’t worry though, tongues were created for licking creamy goodness off of plates.
- 2 (10 ¾ oz) cans cream of chicken soup
- 8 oz sour cream
- 1 ¾ c milk, divided
- 3 c diced cooked chicken
- 1 t salt
- ½ t pepper
- ¾ c Bisquick
- ¼ c cornmeal
- 1 egg
- 8 oz shredded Cheddar cheese
- Preheat oven to 375°F.
- In a large bowl, combine soup, sour cream and 1 c milk; mix well.
- Stir in chicken, salt & pepper. Pour into a 9x13 baking dish.
- In a medium bowl, whisk together baking mix, cornmeal, egg and remaining ¾ c milk. Spoon over chicken mixture.
- Sprinkle with cheese. Bake 30-35 minutes, or until edges are golden and casserole is hot.