Staying Busy During the Pandemic

With emotions running high I decided to only post positive things to my blog and Facebook page.  It is nice to see so many people trying to be positive in these times with sharing things to do as well as watch on TV.   It is hard not to make negative comments on some posts I see, but it is also my control to "unfriend" these people or scroll past their posts.  I am looking forward to watching a Grand Old Opry Show tonight as well as Hamilton that I just shared earlier this morning.  I also want to watch the virtual tours of the National Parks to decide which ones I must see when we get to plan and experience our cross country trip.

Today I am sharing a simple, easy recipe I tried last night, and for us it is a WINNER! Besides the chicken, it uses mostly staple items that would be in your pantry.  Hope you enjoy it!  Comment if you make it and let me know your thoughts.

Magic Chicken Pie 6 tablespoons butter, cubed                                        3 cups cooked chicken, shredded 2 cups Bisquick baking mix                                           2 cups frozen mixed vegetables 1-1/2 cups milk                                                               ½ white onion, chopped 1-1/2 cups chicken stock                                               1 cup shredded cheddar cheese 1 (10.5 oz) can cream of chicken soup Preheat oven to 350 degrees. Place butter in the bottom of a 13” x 9” baking dish.  Place dish in oven until butter is melted, then remove.  Meanwhile, whisk together the milk and baking mix in a large bowl.  Set aside. In a separate bowl, whisk together the chicken stock and soup.  Set aside. Arrange the casserole in the following layers, but do not stir. First, arrange chicken evenly over melted butter.  Arrange vegetables evening over the chicken, followed by the onion.  Sprinkle cheese evenly over the onion, then pour the Bisquick batter evenly over the top.  Pour the soup/stock mixture over the Bisquick. Bake until top is beginning to brown, 45-50 minutes.  Let rest 10 minutes before serving. Yield:  6-8 servings