"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Magic Chicken Pie Recipe

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This recipe for Magic Chicken Pie, by , is from Gumby's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gary Bryan


4 tbsp butter
2 cooked, boneless, skinless chicken breasts, shredded
2 c fresh or frozen vegetables (your choice)
c onion, chopped
1 c shredded cheddar cheese
2 c baking mix (Bisquick)
1 c milk
1 c rich chicken stock
2 chicken stock cubes
1 can (10.75 oz.) cream of chicken soup

Preheat oven to 350.
Cut the butter into chunks and place in the bottom of a 9x13 inch baking dish. Place in oven and melt butter; remove when butter is melted.
In a large bowl, mix the milk and baking mix; set aside.
Dissolve the stock cubes in the liquid chicken stock. Place the cream of chicken soup into a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
Assemble the casserole as follows. DO NOT MIX OR STIR THE INGREDIENTS.
Distribute the shredded chicken evenly over the melted butter.
Distribute the vegetables evenly over the shredded chicken.
Distribute the onions evenly over the vegetables.
Distriute the cheese evenly over the onion.
Pour baking mix batter evenly over the casserole.
Pour the soup/stock mixture evenly over the baking mix batter.
Place in pre-heated oven and bake for 45-50 minutes, or until the top is beginning to brown.
Remove from the oven and let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




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