Directions
Preheat oven to 375 degrees F.
In a saucepan, combine chicken, 1/2 cup milk, sour cream, and soup and bring to a boil. Spoon mixture into 6 ungreased 10-ounce casserole dishes or custard cups, or pour into an ungreased 9- x13-inch baking dish In a large bowl, beat remaining 3/4 cup milk and baking mix, cornmeal, and egg until almost smooth. Pour evenly over hot chicken mixture. Sprinkle with cheese and paprika. Bake, uncovered, 20 to 25 minutes or until top is set and soup mixture bubbles around edges.
Ingredients
3 cups shredded or diced cooked chicken
1 1/4 cups milk, divided
1/2 cup (4 ounces) sour cream
1 (10-3/4 ounce) can condensed cream of chicken soup
3/4 cup biscuit baking mix
1/4 cup cornmeal
1 egg
2 cups (8 ounces) shredded Cheddar cheese
Paprika