5 Bacon; fried, crisp, crumbled
1 1/2 c Chicken; cooked, cubed
10 oz Pkg frozen mixed vegetables;
- thawed
1 1/2 c Cheddar cheese; shredded
2 md Tomatoes; chopped
10 3/4 oz Can cream of chicken soup
3/4 c Milk
1 1/2 c Biscuit baking mix
2/3 c Milk
2 4/5 oz Can French fried onions
Preheat oven to 400 F. In large bowl, combine bacon, chicken, mixed
vegetables, 1 cup cheese, tomatoes, soup, and 3/4 cup milk. Pour
chicken mixture into greased 8x12" baking dish. Bake, covered, at
400 F 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.
Yield: 6 servings
Microwave Directions:
Prepare chicken mixture as above, except reduce 3/4 cup milk to
1/2 cup; pour into 8x12" 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. Top biscuits with remaining cheese and
onions; cook, uncovered, 1 minute or until cheese melts. Let stand
5 minutes.
Recipe by Quick & Easy Casseroles cookbook
from Durkee-French Foods Inc, 1988
