5 Bacon: fried, crisp; crumble
1 1/2 c Chicken; cooked; cubed
1 pk Vegetables; mixed; frozen*
1 1/2 c Cheddar cheese; shredded
2 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