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Categories:Viewed: 51 - Published at: 3 years ago
Ingredients
- 2 cups cubed cooked chicken
- 1 cup green giant valley fresh steamers niblets frozen corn, thawed
- 14 cup chopped fresh parsley
- 12 cup original Bisquick baking mix
- 34 cup milk
- 14 cup barbecue sauce
- 2 eggs
- 2 tablespoons barbecue sauce
- 34 cup French-fried onions
- additional barbecue sauce, heated, if desired
Method
- Heat oven to 400F Spray 9-inch glass pie plate with cooking spray.
- Layer chicken, corn and 3 tablespoons of the parsley in pie plate.
- In medium bowl, stir Bisquick mix, milk, 1/4 cup barbecue sauce and eggs with wire whisk or fork until blended.
- Pour into pie plate.
- Bake 28 to 32 minutes or until knife inserted in center comes out clean.
- Brush 2 tablespoons barbecue sauce over top of pie.
- Sprinkle onions evenly over sauce.
- Bake 2 to 3 minutes longer or until onions are golden brown.
- Remove from oven; sprinkle with remaining 1 tablespoon parsley.
- Serve with additional barbecue sauce.
