5 ea Bacon: fried, crisp; crumble
1 1/2 c Chicken; cooked; cubed
1 pk Vegetables; mixed; frozen*
1 1/2 c Cheddar cheese; shredded
2 ea Tomatoes; medium; chopped*
1 cn Soup; cream of chicken*
3/4 c Milk
1 1/2 c Biscuit baking mix
2/3 c Milk
1 cn French fried onions*
Recipe by: Beth Lane *1 package (10 ounces) frozen mixed vegetables,
thawed and drained. *1 can (10 3/4 ounces) condensed cream of chicken
soup *1 can (2.8 ounces) Durkee French Fried Onions. Preheat oven to
400 degrees. In large bowl, combine bacon, chicken, mixed vegetables,
1 cup cheese, the tomatoes, soup and 3/4 cup milk. Pour chicken
mixture into greased 8×12 inch baking dish. Bake, covered, at 400
degrees for 15 minutes. Meanwhile, in medium bowl, combine baking
mix, 2/3 cup milk and 1/2 can French Fried onions to form soft dough.
Spoon biscuit dough in 6 mounds around edges of casserole. Bake,
uncovered, 15 to 20 minutes or until biscuits are golden brown. Top
biscuits with remaining cheese and onions; bake 1 to 3 miutes or
until onions are golden brown. Makes 6 servings.
————-MICROWAVE DIRECTIONS——- Prepare chicken mixture as
above, except reduce 3/4 cup milk to 1/2 cup; pour into 8×12 inch
microwave safe dish. Cook, covered on HIGH 10 minutes or until heated
through. Stir chicken mixture halfway through cooking time. Prepare
biscuit dough as above. Stir casserole and spoon biscuit dough over
hot chicken mixture as above. Cook, uncovered, 7 to 8 minutes or
until biscuits are done. Rotate dish halfway through cooking time.
Top biscuits with remaining cheese and onions; cook, uncovered, 1
minute or until cheese melts. Let stand 5 minutes.
Yields
6 Servings