Chicken Bake

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.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• Casserole

• 3  carrots, chopped
• 1  medium onion, chopped
• 1  stalk celery, chopped
• 1⁄2 cup water
•  salt & pepper
• 3  cups  cooked chicken, cubed
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1  cup sour cream
• 1  tomatoes

• Topping

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

Directions

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.