3 c. cut up chicken, cooked
1/2 c. milk
1/2 c. sour cream (dairy)
1 can cream of chicken soup
3/4 c. Bisquick
1/4 c. cornmeal
3/4 c. milk
1 egg
2 c. (6 oz.) shredded Cheddar cheese

Preheat oven to 375 degrees. heat chicken, 1/2 c. milk, sour cream, and soup to boiling. Spoon into 6 ungreased (10 ounce) casseroles, custard cups, or a 13 x 9 x 2 inch baking dish. Beat remaining ingredients except cheese with hand mixer until almost smooth. Pour over hot chicken mixture. Sprinkle with cheese. Bake uncovered until top is set and soup mixture bubbles around edge, about 20 to 25 minutes. Serves 6 people.