Chicken & Vegetables Casserole with Biscuit Topping Recipe
Ingredients
| 6 medium-size potatoes, pared, quartered | ||
| 6 medium-size carrots, scraped and quartered | ||
| Onion | 1 Small, chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Cooked chicken | 3 Cup (16 tbs), 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
Chef
