Chicken Vegetable Country Casserole

Filling:

2 cups cooked & cubed chicken
1 can corn (not drained)
1 can peas (not drained)
1 small bag baby carrots ( or reg. Carrots chopped)
1 can mushrooms (drained)
1 cup milk
¼ cup onion chopped
1 - 2 cups mozza cheese cubed
1 tbsp chopped parsley
1 tbsp Worcestershire sauce
1 tsp fresh chives or ¼ tsp dried chives
½ -1 tsp pepper

Topping:

2 cups flour
1/3 cups parmesan cheese
3 tsp baking powder
3 tsp fresh chives or 1 tsp dried
1 tsp salt
½ tsp garlic powder
1 cup milk
½ cup oil
1 egg, beaten

Method:

Heat oven to 400 degrees. Grease 13x9 dish. Combine all filling ingredients in a bowl, mix & pour into baking dish. Bake at 400 for 20 mins, or until bubbling around edges. Meanwhile, mix flour, p. cheese, baking powder, chives, salt & garlic; blend well. Add 1 cup milk, oil & egg: stir until soft dough forms. Drop by tbsp on top of hot chicken mixture. Return to oven. Bake an additional 25-35 mins until topping is light golden brown. Check dough by sticking a toothpick through to make sure it's cooked all the way through. (Might be a little gooey from the juice).

Enjoy!

Submitted by: Lisa

Categories: Chicken_