AuthorRetroRuth
From General Mills Test Kitchen, 1985
[cooked-sharing]
Chicken-Broccoli Pie
2 cans (5 or 6 3/4 oz) chunk chicken, well-drained
1 package (10 oz) frozen chopped broccoli, rinsed and drained
1 ½ cups shredded Cheddar Cheese
1 cup milk
3 eggs
½ cup Bisquick baking mix
¼ tsp seasoned salt
¼ tsp pepper
⅛ tsp dried thyme leaves
Savory Topping
½ cup Bisquick baking mix
¼ cup chopped nuts
¼ cup grated Parmesan cheese
⅛ tsp garlic powder
2 tbsp firm margarine or butter
1
Heat oven to 400 degrees. Layer chicken, broccoli and cheese in greased 9-inch pie plate. Beat remaining ingredients except topping 15 seconds in blender on high or 1 minute with hand beater. Pour into the plate; bake 20 minutes. Sprinkle with topping. Bake until knife inserted in center comes out clean, 15 to 20 minutes (some topping may adhere to a knife.). Cook 5 minutes.
Yield: 4 to 6 servings
Savory Topping
2
Mix ½ cup Bisquick baking mix, ¼ cup chopped nuts, ¼ cup grated Parmesan cheese, and 1/8 teaspoon garlic powder. Cut in 2 tablespoons firm margarine or butter.
Ingredients
Chicken-Broccoli Pie
2 cans (5 or 6 3/4 oz) chunk chicken, well-drained
1 package (10 oz) frozen chopped broccoli, rinsed and drained
1 ½ cups shredded Cheddar Cheese
1 cup milk
3 eggs
½ cup Bisquick baking mix
¼ tsp seasoned salt
¼ tsp pepper
⅛ tsp dried thyme leaves
Savory Topping
½ cup Bisquick baking mix
¼ cup chopped nuts
¼ cup grated Parmesan cheese
⅛ tsp garlic powder
2 tbsp firm margarine or butter