Home Style Chicken And Biscuits

Recipe Ingredients

5		Bacon: fried - crisp, crumble
1 1/2 cups	93g / 3.3oz	Chicken; cooked - cubed
1		Vegetables; mixed - frozen*
1 1/2 cups	219g / 7.7oz	Cheddar cheese - shredded
2		Tomatoes; medium - chopped*
1		Soup - cream of chicken*
3/4 cup	177ml	Milk
1 1/2 cups	165g / 5.8oz	Biscuit baking mix
2/3 cup	157ml	Milk
1		French fried onions*

Recipe Instructions

* 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 8x12 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 minutes 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 8x12 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.

Recipe from the Quick and Easy Casseroles cookbook from Durkee-French Foods Inc. 1988.

Source:
Beth Lane

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