Easy Herb-Chicken Bake
Easy Herb-Chicken Bake
Ingrediënten
Filling
- 1 tablespoon butter
- ½ cup chopped onion 1 medium
- ½ cup chopped celery
- ½ cup chopped red bell pepper
- ½ teaspoon seasoned salt
- 2 cups cubed cooked chicken or turkey
- 1 bag 12 oz frozen extra-sweet whole kernel corn
- 1 can 10¾ oz condensed cream of chicken soup
Crust
- 1 cup Original Bisquick mix
- ¼ cup milk
- ¾ cup shredded Cheddar cheese 3 oz
- ¾ teaspoon dried thyme leaves
Instructies
- Heat oven to 400°F.
- Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 10-inch skillet, melt butter over medium-high heat.
- Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender.
- Stir in chicken, corn and soup; cook and stir until hot.
- In medium bowl, mix Bisquick mix, milk, ½ cup of the cheese and the thyme.
- With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish.
- Spoon hot filling into crust.
- Bake 22 to 30 minutes or until crust is golden brown.
- Sprinkle top with remaining ¼ cup cheese.
- To serve, cut into squares
