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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1-1/2 qt. canned condensed cream of celery soup
- 1-1/2 qt. BULL'S-EYE Sweet Barbecue Sauce
- 1 gal. chopped cooked chicken
- 1-1/2 gal. frozen mixed vegetables, thawed, drained
- 1-1/2 cups onions, chopped
- 1-1/4 gal. prepared corn muffin mix batter
Method
- Spray 6 half steam table pans (or 1 half pan for trial recipe) with cooking spray; set aside.
- Mix soup and barbecue sauce in large bowl.
- Add chicken, mixed vegetables and onions; mix lightly.
- Pour evenly into prepared pans.
- Pour 3 cups of the corn muffin batter over ingredients in each pan; spread to cover completely.
- Bake in 300F-convection oven for 35 to 40 minutes or until top of each is golden brown and filling is heated through (160F).
