Rooby's Spinach Chicken Pie

Recipe Ingredients

4		Boneless skinless chicken breast halves
2		Carrots - peeled
1		Russet potatoes - peeled (large)
10 oz	284g	Frozen chopped spinach - thawed and drained
1/2 cup	31g / 1.1oz	Chopped onion
2		Cream of mushroom soup - (10 3/4 oz.)
1 cup	110g / 3.9oz	Bisquick - (r) baking mix
1 cup	237ml	Milk
2		Eggs - slightly beaten
1 cup	146g / 5.1oz	Grated cheddar cheese

Recipe Instructions

1. Quarter the potato lengthwise. Place chicken breasts, carrots, and potato quarters in large skillet with lid and poach in 1/2" water for 12 minutes. Let cool enough to handle. Discard cooking liquid.

2. Trim chicken breasts. Cut chicken breasts, carrots, and potatoes into 1-inch cubes.

3. Preheat oven to 400F and spray 9x13 casserole with non-stick spray.

3. In large bowl, mix cubed chicken, carrots, potatoes, drained spinach, chopped onion, and mushroom soup. Pour mixture into prepared casserole and rinse out mixing bowl.

4. Combine Bisquick, milk, eggs, and cheese in mixing bowl. Stir just until mixed, and spread mixture onto top of prepared casserole.

5. Bake 30 minutes at 400F, until casserole is lightly browned. Cool for 10 minutes before serving.

Source:
Rooby

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