2 (10 ¾ oz) cans cream of chicken soup
8 oz sour cream
1 ¾ c milk, divided
6–8 c diced cooked chicken
1 t salt
½ t pepper
¾ c Bisquick
¼ c cornmeal
8 oz shredded Cheddar cheese
Preheat oven to 375°F.
In a large bowl, combine soup, sour cream and 1 c milk; mix well.
Stir in chicken, salt & pepper. Pour into a 9x13 baking dish.
In a medium bowl, whisk together baking mix, cornmeal, egg and remaining ¾ c milk. Spoon over chicken mixture.
Sprinkle with cheese. Bake 30-35 minutes, or until edges are golden and casserole is hot.