I made this after Samantha had her wisdom teeth taken out. I chopped everything up pretty fine so she wouldn't have to chew much. It's creamy and homey tasting.
Filling:
4 boneless skinless chicken thighs
2 boneless skinless chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of chicken with herbs soup
1 c. milk
8 oz mushrooms
1 T butter
1 T olive oil
1 medium onion, chopped
1 can peas and carrots (or just tiny peas)
Crust:
3 c. Bisquick
2 eggs
1-1/2 c milk
Preheat oven to 400.
Boil chicken till done and tender, then chop or shred.
Spray a 9 x 13 pan with Pam, then spread the chopped chicken in the bottom.
Saute the onion and chopped up mushrooms in 1 T olive oil and 1 T of butter till tender. Pour all of that, including oil, over the chicken.
Open a can of baby peas (or a can of peas and carrots). Drain it well, then pour it over the chicken.
Mix the soups with 1 cup of milk together. Pour it over the chicken stuff, then mix it all up. Spread evenly in pan.
Mix 2 eggs with 1-1/2 c milk and 3 c of Bisquick. Pour over chicken mixture.
Bake at 400 about 30 - 40 minutes till crust is golden and filling is bubbly.
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