Chicken Bake

Buttermilk Pancake and Waffle Mix Recipe

(9 – 12 Servings)



  • 1 cup carrots, diced
  • 3/4 cup onions, chopped
  • 1/4 cup chicken broth or water
  • 3 cups cooked chicken, cubed
  • 1 can (10-3/4 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 can (4 oz) mushrooms, sliced and drained
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  • 1 cup “JIFFY” Buttermilk Pancake & Waffle Mix
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/4 cup green pepper, chopped
  • 1/4 cup red pepper, chopped
  • 2 cups sharp cheddar cheese, shredded (divided)
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Buttermilk Pancake & Waffle Mix


Preheat oven to 350°F. Grease a 13” x 9” pan. In saucepan, combine first four casserole ingredients. Simmer 20 minutes.  Combine cooked vegetables with remaining casserole ingredients.  Mix well.  Pour into pan.  For topping, combine first five ingredients. Add 1 cup of cheese. Blend well. Drop by tablespoon on vegetables. Bake 40 – 45 minutes.  Sprinkle remaining cheese on top. Return to oven until melted.

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