Recipe - Home Style Chicken And Biscuits

5 Bacon: fried, crisp; crumble
1 One half cup Chicken; cooked; cubed
1 pack Vegetables; mixed; frozen*
1 One half cup Cheddar cheese; shredded
2 Tomatoes; medium; chopped*
1 cn Soup; cream of chicken*
Three fourths cup Milk
1 One half cup Biscuit baking mix
2/3 cup Milk
1 cn French fried onions*

Recipe by: Beth Lane *1 package (10 ounces) frozen mixed vegetables, thawed
and drained. *1 can (10 Three fourths 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 Three fourths 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 One half 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 Three fourths cup
milk to One half 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 & Easy Casseroles cookbook from DurkeeFrench Foods
Inc. 1988.

Posted to MCRecipe Digest V1 #516 by "William E. Webster"
thelma@pipeline.com on Jul 09, 1996