Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

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.

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.


Most Helpful

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.

Montana Heart Song January 01, 2007

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