Chicken &
Broccoli Rectangle Pie
by Angela Ghirardo (New Port
Richey, FL)
| 1/2 | Pound frozen broccoli -- thawed and drained |
| 2 3/4 | Cups shredded cheddar cheese |
| 1 1/2 | Cups cooked chicken - cubed |
| 2/3 | Cup chopped onion |
| 1 1/3 | Cups milk |
| 3 | Eggs |
| 3/4 | Cup bisquick® baking mix |
| 3/4 | Teaspoon salt |
| 1 |
Teaspoon
ground Jalapepper mix - course or fine grind Use more or less to suit your taste |
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|
| • Preheat oven to 400. Grease 2 quart baking dish. Chop broccoli. Mix broccoli, 2 cups cheese, chicken & onion and place in baking dish. | |
| • Beat bisqick, eggs, milk, salt, and jalapepper mix until smooth. Pour into baking dish. | |
| • Bake until knife inserted in center comes out clean, about 30 minutes. Top with remaining cheese. Bake until cheese is melted, 1 to 2 minutes. Cool 5 minutes. | |