So, the recipe I am putting up, is for the size of meal I make:
Prep time: 1 hour (which includes cook time for chicken on stove)
Cook time in oven: 30-35 minutes
Serving size: I think this could easily feed 5-6 people, but not including going up for "seconds"
- 2 Chicken Breasts (preferably on bone; it comes out more moist this way, easier to take apart and it's actually cheaper than buying skinless and boneless)
- 1 Family size can of Campbell's Cream of Chicken soup (26 oz.)
- 2 cups of Bisquick mix
- ~ 2 cups of milk
- Peas and Carrots mix (I buy these in the freezer section, usually generic brand name will do) You can also use the mixed vegetables that include corn too.
- Pepper and salt
- 13x9 baking dish
Once the chicken is finished, carefully take it out of the pot and put it on a plate. Cut open the chicken to see if there is any pink. If there is pink, then you need to cook it for a little bit longer; if there is no pink, then continue to let the chicken cool on a plate for about 5 minutes while doing the next step.
While the chicken is cooling, this is a good time to start on the peas and carrots. You can either:
A.) put them in a steam bag or plastic bag and cook it in the microwave for ~5 minutes, or
B.) steam the on the stove.
If you want to steam them: Put a little bit of water in the pot, then put the vegetables in. Once vegetables are added, put the lid on the pot and let the water get to a boiling point. Once it starts to boil, turn down the burner so it's only simmering. Steam the vegetables for 15 minutes.
Before I put the lid on
After the vegetables are started, now it's time to cut up the chicken into cubes or shred it into pieces. I find it easier to cut all the chicken off the bone, then pull it apart with my hands so it's shredded. Put all the chicken into your 13x9 baking dish, or whichever dish you decide to use.
Yeah, I know.. it looks gross - this is after I took the chicken off the bone.
Next, add the Campbell's chicken soup. BEFORE you throw away the can, pour milk a little bit under the halfway mark. Now, pour the milk into the baking dish and stir around the chicken, chicken soup, and milk.
Not so appetizing looking here either.
The peas and carrots now should be finished and drained out. Once they are, pour the vegetables into the baking dish. Add some salt and pepper (not too much salt!) and stir. Preheat oven for 350*
Now, it's time to make the crust. Take 2 cups of Bisquick (make sure it's leveled off to the top.) Put in mixing bowl, then add 1 cup of milk. You want your mixture to not be too thick or too runny. Right in the middle to where it's easier to spread and easily slides off the spoon you mix with. So you can adjust the amount of milk once it's stirred and use your better judgement. When the Bisquick is mixed up, then pour into baking dish. Make sure to cover the entire dish so nothing is visible. I find it easy to pour it all across evenly and then spread it gently with the backside of the spoon to have all the areas covered.
Put cookie tray in the oven, and then the baking dish on top (this way if anything were to overflow it lands on the cookie tray rather than your oven!). Cook for 30-35 minutes, remove from oven, and let it cool for 5 minutes (that way it keeps it's form and not too soupy when you put on the plate).
Then enjoy :)
I know it sounds confusing and a lot of steps, but it's not. Okay, so maybe there are a lot of steps, but once you make this dish at least
once or twice, it becomes easier; more of a routine.