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Country Chicken N’ Biscuits
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Source: Nancy Soucek
1 package | bacon, fried crisp and crumble |
2 1/2 cups | chickens, cooked and cubed |
1 package 10 oz. | frozen mixed vegetables, cooked |
1 package | cheddar cheese, shredded |
1 10 3/4 ounce can | cream of chicken soup |
1 10 3/4 ounce can | canned cream of celery soup |
1 1/2 cups | skim milk |
1 1/2 cups | Bisquick |
2/3 cup | skim milk |
1 6 oz. can | French fried onions |
Preheat oven to 400*
Grease a 9x13 baking dish. Combine first four ingredients and 1/2 of cheese. Blend soup mixes and 1 1/2 cup milk and pour over casserole.
Bake covered with foil at 400* for 15 minutes. Meanwhile combine biscuit mix, 3/4 c. milk and 1/2 can fried onions. Drop by spoonfuls to form 6 biscuits on top of casserole.
Bake uncovered 15-20 minutes until biscuits are light golden brown. Top with remaining cheese and onions. Bake for 5 more minutes or until cheese is melted.
Enjoy!
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