Chicken Bake

READY IN: 1hr 25mins
Recipe by shawnanddebbie

This is inspired from the recipe of the same name on the side of the Jiffy Pancake Mix box! I changed a few ingredients to suit my pantry and left out a few that small boys won't eat. Another make-it-the-night-before-and-serve-upon-arriving-home-tomorrow meal! A good way to use that left over chicken, too. I always freeze roasted or baked chicken pieces to use for recipes like this one.

Top Review by Montana Heart Song

I grated the carrots and did not use the tomato.I also added garlic salt. I made the topping thicker to make dumplings. It was very good. Thanks for posting.

Ingredients Nutrition

  • Casserole

  • 3 carrots, chopped
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 12 cup water
  • salt & pepper
  • 3 cups cooked chicken, cubed
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 tomatoes
  • Topping

  • 1 cup pancake mix
  • 2 eggs, beaten
  • 12 milk


  1. Simmer first 5 ingredients over medium-low heat for 20 minutes.
  2. In the meantime, cut tomato into thin wedges or slivers.
  3. Mix tomato, chicken, soup and sour cream in 9x13 pan.
  4. In a bowl, mix topping ingredients; should be just barely thin enough to pour.
  5. Mix simmered vegetables into mixture in 9x13 pan.
  6. Pour topping over casserole.
  7. Bake 45 minutes at 350 degrees.

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