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| 3 Tasse | Shredded cooked chicken; (about 12 ounces) |
| 1 1/4 Tasse | milk divided |
| 1 Dose | Condensed cream of chicken soup |
| 1/2 Tasse | sour cream |
| 3/4 Tasse | Biscuit baking mix |
| 1/4 Tasse | cornmeal |
| 3 Esslöffel | butter softened |
| 2 Tasse | cheddar cheese shredded |
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Preheat the oven to 375F. In a large saucepan, combine the chicken, 1/2 cup milk, soup, and sour cream; bring to a boil over medium heat. Remove the mixture from the heat and spoon into an ungreased 9" x 13" baking dish. In a large bowl, beat the remaining 3/4 cup milk, the biscuit baking mix, cornmeal, and butter until well combined. Pour the mixture evenly over the hot chicken mixture and sprinkle the top with the cheese. Bake, uncovered, for 25 to 30 minutes, or until the top is set and the soup mixture bubbles around the edges.
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