Chicken & Vegetables Casserole with Biscuit Topping Recipe
Ingredients
6 medium-size potatoes, pared, quartered
6 medium-size carrots, scraped and quartered
1 small onion, chopped
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 can condensed cream of chicken soup
3 cups chunks of cooked chicken (boiled,roasted or broiled)
Biscuit Wedge Topping
Directions
1. Cook potatoes and carrots in boiling salted water in large saucepan 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.
2. While vegetables cook, saute onion and green pepper in butter or margarine until soft in saucepan; stir in chicken soup and 1 cup saved liquid.
3. Spoon vegetables and chicken into 8-cup casserole; pour sauce over.
4. Bake in hot, oven (425°) 15 minutes while making Biscuit Wedge Topping; arrange biscuits on top of hot mixture; bake 15 minutes longer, or until biscuits are golden
2. While vegetables cook, saute onion and green pepper in butter or margarine until soft in saucepan; stir in chicken soup and 1 cup saved liquid.
3. Spoon vegetables and chicken into 8-cup casserole; pour sauce over.
4. Bake in hot, oven (425°) 15 minutes while making Biscuit Wedge Topping; arrange biscuits on top of hot mixture; bake 15 minutes longer, or until biscuits are golden
