Cheesy Chicken Casserole
Here’s what you need:
- 1 Rotisserie chicken, de-boned or about 4 cooked chicken breasts
- 1 med/large onion, chopped
- 1 medium bell pepper, chopped
- 1 can creamed corn
- 1 package Lipton Onion Soup mix, divided
- 2 tsp. Ground Mustard, plus a dash for the crust
- Salt & Pepper to taste
- 3 Tbsp butter
- Shredded Pepper Jack cheese
- Shredded Cheddar Cheese
- 2 eggs
- 3/4 cup Bisquick
- 1/2 cup milk
- 1/2 cup half and half
De-bone your rotisserie chicken and shred the meat, or shred your cooked chicken breasts. Set aside.
In a large skillet, melt your butter and add the onion and pepper. Cook until softened. Add 2 tsp of ground mustard and your salt and pepper to taste.
when the onion and bell pepper are read, add your chicken to the pan along with 1/2 of the onion soup mix packet and the creamed corn.
Mix all of the ingredients in the pan to combine and heat through.
Add the chicken mixture to your prepared baking dish.
In a mixing bowl, add the bisquick, eggs, milk, half and half, the other 1/2 of the onion soup mix, a dash of ground mustard, salt and pepper. Mix well to combine and there are no lumps.
Now add your shredded cheese to the top of the chicken mixture. Sprinkle over the top to cover with both cheeses.
Pour your batter over the top and do NOT stir.
Bake in a preheated, 400 degree, oven for 25-30 minutes until browned on top. Enjoy!
