Holiday-After Chicken Pot

• 2 c. diced leftover chicken or turkey
• 1 small (8 oz.) can sweet peas, drained
• 1 small (8 oz.) can whole kernel corn, drained
• 1 (4 oz.) jar sliced mushrooms, drained
• 1/2 c. sliced green onions
• 1 c. shredded Swiss cheese
• 1/2 tsp. salt
• 1 1/2 c. milk
• 3/4 c. buttermilk baking mix
• 3 eggs

1. After draining sweet peas, whole kernel corn and mushrooms, combine them with poultry, green onions and Swiss cheese.
2. Spread evenly in a 10-inch lightly greased pie pan.
3. Sprinkle salt evenly over mixture. Beat buttermilk mix, eggs and milk together in mixing bowl until smooth.
4. Pour over ingredients in pie pan.
5. Bake in preheated 400u0b0 oven until golden brown, 30 to 35 minutes.
6. Let stand 5 minutes before serving.
7. Serves 6 people.

chicken, sweet peas, kernel corn, mushrooms, green onions, swiss cheese, salt, milk, buttermilk baking mix, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071731 (may not work)