Country Chicken Casserole


  • 1 small onion (chopped)
  • 6 fresh mushrooms (chopped)
  • 2 cups cooked chicken (chopped)
  • 1 (10-oz) pkg. frozen peas & carrots (thawed)
  • 1 (10 oz) cans cream of chicken soup (condensed)
  • ¼ tsp. round black pepper


  • 1 ¾ c. all-purpose flour
  • 2 tsp. Baking powder
  • ½ tsp salt
  • 1 egg
  • ¾ cup milk
  • 1/3 cup vegetable oil


Prepare oven at 400. For Filling: Combine onion and mushrooms in large microwave-safe bowl. Cover; microwave on high for 2 minutes or until softened (stirring halfway through cooking time). Add chicken, peas and carrots, soup and pepper to onion mixture; mix well. Pour into greased 9 inch pan. Bake 10-15 minutes or until bubbling around edges. For Topping: In medium bowl, combine flour, baking powder and salt. In small bowl combine eggs, milk and oil. Add to dry ingredients and stir until moistened. Remove baking pan from oven; place on wire rack. Drop tablespoons of topping evenly over chicken mixture. Bake 25-30 minutes longer, or until topping is golden brown. Yield: 8 servings
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