“I created this when DH was a student at BYU. He still looks forward to it being on the menu to this day! It is inexpensive and hearty. Timing is approximate.”
READY IN:
1hr 5mins
SERVES:
8
YIELD:
8-10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice potatoes. Cook until tender. Drain.
  2. Combine chicken, vegetables and potatoes in large bowl.
  3. Combine soup with onion, parsley and parmesan cheese in medium bowl. Add to chicken mixture and combine gently.
  4. Place in 9x13 baking dish. Top with cheddar cheese.
  5. Add enough milk to bisquick to make a thin mixture - similar to pancake batter.
  6. Pour over casserole.
  7. Sprinkle with paprika.
  8. Bake uncovered at 350 degrees for 45 minutes or until top is golden brown.

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