Yield: 4 Servings
|2 tablespoons||Vegetable oil|
|½||Green pepper, finely minced|
|1 cup||Cooked chicken, chunked|
|1 pack||Refrigerator biscuits|
|4||Onions, sliced thin|
|1 can||Cream of mushroom soup|
|½ cup||Vegetables of your choice|
1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add undiluted soup, milk, chicken and vegetables. Mix well.
2. Turn into a 9 inch pie plate. Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is bubbling.
Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 Originally posted: 7/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098