It's been a little while since I've posted a regular dinner recipe. I've mostly just been making dinners I've previously posted. But last night I tried a new one and it tastes pretty yummy! Like most of my recipes...it was inspired by other recipes that I've found but I've changed them up. This idea actually came from a little Jiffy cookbook that I got for free in the mail. But the surprise ingredient in this recipe...pancake mix! Johnny is always skeptical when something seems to have weird ingredients (like the Mayonnaise Chocolate Cake) but he liked it. :) It tastes kind of like a spicy chicken pot pie.
Mexican Chicken Bake
2-3 chicken breast halves, cooked and cubed
8 oz sour cream
1 can cream of chicken
2 cups Mexican/Fiesta blend shredded cheese
1 can diced peas and carrots, drained
1/2 cup chicken broth
1 small sweet onion, chopped (about 1/2 cup)
1 tsp celery flakes
2 tsp paprika
1/2 tsp garlic salt
1/2 tsp cumin
1/8 tsp oregano
1/8 tsp chili powder
2 eggs
3/4 cup milk
1 1/4 cup pancake mix
1 small red pepper, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1. Preheat oven to 350 degrees F.
2. In a sauce pan, simmer chicken broth, peas and carrots, onion, celery flakes, paprika, garlic salt, cumin, oregano, and chili powder for 15 minutes.
3. In a 9x13 pan, mix together chicken, sour cream, and cream of chicken.
4. Pour the contents of the saucepan into the 9x13 pan and mix well with the chicken mixture. Spread evenly in the pan.
5. In a separate bowl, mix together eggs, milk, pancake mix, red and green peppers, and 1 cup of cheese.
6. Spread the pancake batter evenly on top of the chicken mixture.
7. Bake at 350 degrees for 30-35 minutes. Remove from oven and spread the remaining cup of cheese on top. Bake for another 10-15 minutes until cheese is melted.