Stacey. She posted the recipe on her blog, and I knew that my family would love it...and they did! Whenever I make this, I always double up and make two trays, because the hubs says it tastes even better as leftovers. I made this last Thursday, and the kids ate the last of it yesterday. That was two trays gone in three days...that should tell you how good it is!
1 1/2 pounds boneless chicken breasts
1 bag frozen mixed veggies
1 cup shredded monterey jack & colby cheese
2 cans cream of mushroom soup (I only had two cans, and since I was doubling, I also used two cans cream of chicken...worked just as well)
1 small onion finely diced (I used my food processor, which I believe Stacey said to do)
1 tbsp minced garlic
1 cup flour seasoned to taste with salt, pepper, garlic powder, onion powder, and ground red pepper)
2 cups baking mix (I use Jiffy)
1 cup milk
1/2 stick butter
Cut chicken into 1 -2 inch squares and coat with the seasoned flour. (even doubling the recipe, 1 cup of flour was more than enough to coat the chicken) melt the butter in a deep skillet with the minced garlic and onion until they start to brown, then add the chicken. Cook chicken until all pieces are brown and almost cooked completely through.
In a large bowl, put the mixed veggies, cheese, and cream soups. When chicken is done, add to bowl and mix so that everything is coated with the soup. Pour mixture into well greased 9x13 baking dish.
In another bowl, mix the baking mix, milk, and eggs. Pour over chicken. (I always smooth it with the back of a spoon to make sure it covers the whole dish) Bake at 350 degree for 30-40 minutes until crust is firm and brown.
The prep does take a little time, but it is so worth it, especially now that Fall is here, and cooler temperatures should be headed our way, This dish is ultimate comfort food.
Thanks for the recipe Stacey!