How I got over $4,000 of Free Tupperware
September 1, 2010
Peaches & Cream Pie
September 2, 2010
This is one of our favorites, it’s really easy and you don’t have to make a pie crust! It does take a long time to bake in order for the crust to cook fully though. But it’s a great recipe to make with leftover veggies.
In a bowl combine:
1-2 cans cream of chicken soup
any mixture of your favorite veggies canned or frozen
chicken- boiled & cut into chunks
(in this picture I used: carrots, peas, potatoes, and a little veggie mix I had leftover. I also made 1 freezer meal)
Pour into a casserole dish.
In another bowl mix:
1-2 c. Bisquick
enough milk to make the mixture thin- like pancake batter
Pour batter over chicken & veggies.
Cover with tinfoil. Bake at 325 for an hour, then remove tinfoil and bake until the center is done.
