Ingredients
- 2 ½ C diced cooked chicken
- 4 oz sliced mushrooms (~½C)
- 1 ½ C frozen peas & carrots or mixed veggies
- ¼ C chopped onions
- ½ can cream of mushroom (or chicken) soup
- some milk
Topping
- 1 C biscuit mix
- ¼ butter or shortening
- ½-¾ C milk
Do it
- Preheat oven to 375°
- Put chicken, veggies, salt & pepper in a 2 quart casserole dish
- Add soup and stir, add milk a little at a time to desired consistency
- Blend butter into biscuit mix and add the milk until it looks right (smoothish)
- Heat up the fillings until it’s bubbling a bit (microwave or whatever)
- This keeps your biscuit bottoms from being mushy
- Pour batter on top of the casserole fillin’s
- Bake 45 minutes
- Cool for 10 to 15 minutes or until it’s cool enough for your hongry face
Serves 4