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3/4 lb. thin-sliced chicken tender meat
2 c. cooked elbow macaroni
1 c. green beans
2 Tbsp. butter
2 Tbsp. flour
1 c. plus 1c. milk, divided
1/2 c. bisquick mix
A hearty casserole supper with a crusty top, sure to be a crowd pleaser for shepherd's pie fans.
Cook elbows according to package directions. Drain and set aside.
In a small skillet, melt 2 Tbsp. butter. When the butter is melted, stir in flour to make a roux, a flour-butter paste. Slowly stir in 1 c. milk. Allow to cook a few minutes to thicken slightly.
Preheat oven to 400°F.
While sauce is cooking, cut chicken into matchstick pieces. (This is easier to do if the chicken is partially frozen.)
Spray a pie plate with nonstick spray. Stir together macaroni and green beans. Pour sauce over top. Scatter chicken over the top.
In a small bowl, combine 1 c. milk, eggs, and bisquick to make a smooth batter. Pour over top of macaroni-green beans-chicken.
Bake at 400°F for 30 min., until top crust is golden brown.
Submitted by Gretchen Grant
Contributed on: and modified on Monday April 21st, 2008