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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 can(s) (10.75 ounces) condensed cream of chicken soup, undiluted |
1 can(s) (2.8 ounces) french-fried onions |
8 slice(s) bacon, cooked and crumbled |
1 1/2 cup(s) biscuit/baking mix |
2 1/2 cup(s) cubed cooked chicken |
16 ounce(s) frozen mixed vegetables |
3/4 cup(s) milk |
2/3 cup(s) milk |
1 1/2 cup(s) shredded sharp cheddar cheese, divided |
Directions:
1. Preheat oven to 400 F.
2. In a large bowl, combine the vegetables, chicken, soup, and 3/4 cup milk, 1 cup cheese, and bacon (if desired). Pour into an ungreased 13 x 9 x 2 baking dish. Cover and bake for 15 minutes.
3. Meanwhile, in another bowl, combine biscuit mix and 2/3 cup milk. Drop batter by tablespoonfuls onto chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until cheese is melted.
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