Ingredients
Filling:
- 1 can cream of chicken soup
- 1 chicken bouillon cube
- 3/4 cup milk
- 1/2 tsp. lemon pepper seasoning
- 1/8 tsp. poultry seasoning
- 2 cups cubed cooked chicken
Topping:
- 4 strips bacon
- 1 Tbsp. bacon drippings
- 1 cup pancake mix
- 1 egg yolk, reserve white
- 3 Tbsp. milk
- 1/2 cup cubed cheese
Directions
Fry bacon; drain and crumble. Measure pancake mix, lightly spooning into cup and leveling off. In medium bowl, combine mix, bacon, drippings, egg yolks, milk and cheese. By hand, stir until dough holds together. Set aside. Prepare seasonings and chicken; heat to boiling. Pour filling into ungreased 1 1/2 quart casserole. On well floured surface, roll or pat dough to 1/2 inch thickness to loosely fit shape of casserole; place over filling. If desired, brush with egg white beaten with 1 tablespoon water. Bake at 400 degrees F for 15-20 minutes until light golden brown.
By Robin from Washington, IA
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