Back in the 80’s, my mom found a recipe in a magazine for “Impossible Chicken and Broccoli Pie”. If I remember correctly, it was “Impossible” because it made its own crust, and it was part of a Bisquick ad. That recipe has since disappeared from Mom’s collection. It wasn’t in the Bisquick cookbook the previous tenant had left behind in a drawer when I moved in to my apartment in West Springfield. Bisquick.com didn’t have it either. So I checked the Jiffy mix website, and there it (or something close enough) was. Good thing I wrote it down, because it isn’t there anymore!
“Chicken Casserole with Broccoli”/ “Chicken and Broccoli Pie”
1 Cup Jiffy or Bisquick baking mix (I also use Trader Joe’s Multigrain Baking Mix, which makes it a little denser.)
1 ½ cups pre-cooked chopped chicken (or 2 cans 4.5 oz. each of chunk chicken, drained)
(A great use for leftover rotisserie chicken, though I usually plan ahead and bake a couple chicken breasts from my freezer stash the night before. My sister made it with leftover Thanksgiving turkey. Yum!)
1 (10 oz.) package frozen broccoli, rinsed and drained (I’ve also used well-drained spinach.)
1 ½ cups shredded cheddar cheese
1 cup milk
3 eggs
¼ teaspoon seasoning salt (I use Goya Adobo with cumin.)
¼ teaspoon pepper
Preheat oven to 400F. Grease a 2 quart casserole dish. (A 9”x9” baking dish will also work.)
Place chicken, broccoli, and cheese in the baking dish, intermingling them.
Mix the baking mix, milk, eggs, and seasonings in a separate bowl, to make a batter. Pour the batter over the ingredients in the pan.
Bake 35-40 minutes or until a knife stuck in the center comes out clean.
Let cool 5 minutes before serving.
I often double the recipe, using a 9”x13” baking dish, and baking it for about an hour.
