Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| ½ | Green pepper, finely minced |
| ½ cup | Milk |
| 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