CHICKEN AND BISCUITS

 

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

10.5 ounce can cream of chicken soup

½ cup water

2 teaspoons minced onion

1/8 teaspoon poultry seasoning

1 cup cubed cooked chicken

½ cup cooked carrot strips

½ cup cooked peas

½ cup cooked potatoes, diced

1 cup packaged biscuit mix

1/3 cup milk

DIRECTIONS

In 1.5 quart casserole dish, blend soup, water ,onion and seasonings.

Add chicken and vegetables.

Bake at 450 degrees for 15 minutes.

Combine biscuit mix and milk.

Spoon 8 biscuits around edge of casserole and bake for 15 minutes more.

Makes 3 to 4 servings