Recipe - Roobys Spinach Chicken Pie

4 Boneless skinless chicken
breast halves
2 Carrots; peeled
1 lg Russet potatoes; peeled
10 ounce Frozen chopped spinach;
thawed and drained
One half cup Chopped onion
2 cn Cream of mushroom soup; (10
Three fourths oz.)
1 cup Bisquick® baking mix
1 cup Milk
2 Eggs; slightly beaten
1 cup Grated cheddar cheese

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
1inch cubes.

3. Preheat oven to 400 degrees and spray 9x13 casserole with nonstick
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 400 degrees, until casserole is lightly browned. Cool
for 10 minutes before serving.

Recipe by: Rooby

Posted to MCRecipe Digest V1 #988 by MsRooby msrooby@blarg.net on Jan
07, 1998