FILLING:

3 c. cubed chicken or turkey, cooked
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. milk
1/2 c. sour cream
2 (10 3/4 oz.) cans condensed cream of chicken soup

TOPPING:

1 egg, slightly beaten
1 c. buttermilk pancake mix, extra lights or complete
1/3 c. cornmeal
1/2 tsp. salt
3/4 c. milk
8 oz. (2 c.) Monterey Jack or Cheddar cheese, shredded

Heat oven to 375 degrees. In large saucepan, combine all filling ingredients, simmer while preparing topping. Lightly spoon pancake mix into measuring cup; level off. In medium bowl, combine all topping ingredients EXCEPT cheese, blend well. Stir in cheese. Pour hot chicken mixture into ungreased 12 x 8 inch (2 quart) baking dish or shallow 2 quart casserole. Spoon topping over chicken mixture. Bake at 375 degrees, uncovered, for 20 to 30 minutes or until golden brown. (Place casserole on foil or cookie sheet to guard against spillage.) Serve immediately. 5 servings.