| | Directions | | Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese, and 1/2 can of onions. Spread mixture into 8 x 12 baking dish. Bake at 425° for 10 minutes uncovered. Combine biscuit mix, egg, and milk to from soft dough. Spoon over hot chicken mixture to from a lattice design. Bake uncovered at 425° for 25 minutes or until biscuits are golden brown. Top lattice with remaining cheese and onions, and bake 3-5 minutes longer or until cheese melts and onions are light brown. Makes 6 servings. |
|
|
| Ingredients | | - |  | 1 can cream of chicken soup |
| - | | 3/4 cup Milk |
| - | | 1/2 teaspoon Salt |
| - | | 2 cups chopped cooked chicken |
| - | | 1 package frozen broccoli, cauliflower, and carrots thawed and drained |
| - | | 1 cup shredded cheddar cheese |
| - | | 1 can French fried onions |
| - | | 1 cup biscuit mix |
| - | | 1 beaten egg |
| - | | 1/4 cup milk |
| |
| |
