Prep Time: 30 minutes
Cook Time: 50-60 minutes
Other Time: 5 minutes
3-4 Boneless chicken breast(2-3lbs),cubed
1 TBSP Olive oil(EVOO)
1 10-12oz package frozen mixed vegetables(without Lima beans), thawed and rinsed
1 10 3/4oz can Cream of Chicken soup
1 10 3/4oz can Cream of Mushroom soup
1/2 Small white onion, diced
2 Each celery ribs, washed and diced
2 tsp minced garlic
Salt and Pepper to taste
Crust
1 Cup Bisquick
1 Cup milk
1 Stick butter, melted
1 TBSP fresh parsley, chopped
1 TBSP Parmesan cheese, grated
PREHEAT OVEN TO 350 DEGREES
Heat EVOO in a skillet over medium heat. Add diced raw chicken, garlic and salt and pepper. Continue to cook, stirring occasionally until no pink is showing.
Add diced celery and onion, mix into chicken and cook until onions are soft. About 5 minutes. Remove from heat, drain of excess liquid and set aside.
Combine both cans of soup, vegetable mix and cooked chicken together in a large mixing bowl. Pour mixture into a greased 9x13 baking dish.
For the crust combine Bisquick, milk and melted butter and whisk until smooth. Pour batter evenly over top of the casserole. Top with parsley and Parmesan cheese.
Bake 50-60 minutes, until heated through. For a crispier crust, turn the oven to broil for the last 5 minutes of cooking time. Make sure to keep an eye on it so it doesn't burn. Remove from oven and let rest about 5 minutes before cutting and serving. Wine Pairing: Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc, or a nice soft Merlot. Beer Pairings: Lager, Pilsner or Amber.
