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