16 oz Frozen Mixed Vegetables
2 1/2 C. Cubed Cooked Chicken
1 Can Cream of Chicken Soup, undiluted
3/4 C. Milk
1 1/2 C Shredded Cheddar Cheese, divided
1/2 C. Sour Cream (optional)
8 Slices Bacon, cooked and crumbled (optional)
BISCUITS:
1 1/2 C Biscuit/Baking Mix
2/3 C. Milk
1 (2.8 ounce) Can French-Fried Onions
In a large bowl, combine the vegetables, chicken, soup, milk, sour cream, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonful’s 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 the cheese is melted.
*Note: I used refrigerator biscuits and it turned out fine.