1 can cream of chicken soup
¾ c milk
Plenty of Salt and Pepper to taste
½ tsp dried onion flakes (optional-if not adding raw onion)
1 small potato, diced and rinsed well (remove the starch)
1 ½ cup vegetables (frozen mixed vegetables, frozen peas, fresh sliced carrots, onion…)
1 large chicken breast, cooked and cubed or shredded
In separate small bowl mix until combined (will be lumpy):
1 ¼ c Jiffy baking mix
1 c milk
In 8x8 casserole dish, pour about 1/2 cup of the baking mix mixture into the very center of the casserole dish. DO NOT SPREAD. Pour the chicken soup mixture directly onto the baking mix circle (the batter will spread beneath it—trust me). Using a thick drizzle, pour remaining jiffy/milk over the top. There may be small areas without batter. It’s okay-you do not need to spread. Most of them will close, and if not, there will just be a couple of little holes that look cool.
Bake at 350 for 50-60 minutes. Crust should be a deep golden brown. Let rest about 10 minutes before serving. (My husband claims it tastes the best the next day…).