This is a recipe I (oldest daughter) modified from a recipe that is on the side of a box of Jiffy baking mix. Just a small tweak that I think adds to it. It makes 6 good sized portions, but could make 8 slightly smaller portions, depending on how you divide the casserole dish. The topping is similar to the one that is used in the pot pie recipe, but is both fluffier and more custard like in texture. It's odd to describe, but there have been no complaints. I've actually gotten requests for it, now that we've added it to the recipe rotation.
Ingredients:
1 10 Oz bag of frozen broccoli
1 large chicken breast, cooked and shredded (about 1 1/2 cups), or 1 10 Oz can of white chicken, drained
1 cup shredded mild cheddar cheese
1 10 or 14 Oz can of Cream of something soup. I use Cream of Mushroom or Cream of Celery
1 cup Jiffy baking mix or Bisquick
3 eggs
1 cup of milk
1/4 teaspoon black pepper
1/4 teaspoon salt
Directions:
Preheat oven at 400°F
Spray or lightly grease a 13x9 casserole dish.
Mix together the can of soup, the chicken, cheese, and broccoli, then evenly distribute in the casserole dish.
In a bowl, mix together the baking mix, eggs, milk, and salt and pepper. For a kick, you could replace the salt and pepper with a peppery seasoning salt, like Tony Chachere's. Mix well. It should seem runny and have very few lumps.
Pour the baking mix over the filling. Some of the broccoli might peek through. That is fine. Just try to get the crust part as even as possible. It will seep down into the chicken mixture. If you have ever made Cheeseburger In Paradise, it is kind of like that.
Bake for 35-40 mins.