This is a very loose and adaptable recipe. Canned chicken (12.5 oz Kirkland from Costco works well) Canned mixed vegetables (Veg-all w/ additional small can of peas or green beans) Canned potatoes (use sliced or cut into cubes) Complete pancake mix (may use Bisquick) Chicken broth (optional) Salt & pepper
You may be using only some of the liquid from the first 3 ingredients so drain off and save the juices you prefer. Mix the meat & vegetables into an oven-proof shallow dish (square cake, deep-dish pie, 2-3in.). Mix the pancake mix, or Bisquick, as directed using water or the chicken broth (which I prefer). Almost cover the meat & vegetable mixture with one of the drained off liquids or the remaining broth. Spoon the pancake mixture evenly over the top. Bake at 350° F. for 35-45 min. or until the pancake topping is browned.
Options: Use leftover vegetables; If the liquids make it too runny, add less juice or sprinkle a little cornstarch or flour into the liquid before adding to meat & vegetables; Add onion or dried minced onion and/or other spices; Sprinkle cheese on top.