INGREDIENTS

INSTRUCTIONS

Recipe by: Beth Lane 1 package (10 ounces) frozen mixed vegetables,
thawed and drained. 1 can (10 3/4 ounces) condensed cream of chicken
soup *1 can (2.8 ounces) Durkee French Fried Onions. Preheat oven to
400 degrees. In large bowl, combine bacon, chicken, mixed vegetables,
1 cup cheese, the tomatoes, soup and 3/4 cup milk. Pour chicken
mixture into greased 8x12 inch baking dish. Bake, covered, at 400
degrees for 15 minutes. Meanwhile, in medium bowl, combine baking  mix,
2/3 cup milk and 1/2 can French Fried onions to form soft dough.  Spoon
biscuit dough in 6 mounds around edges of casserole. Bake,  uncovered,
15 to 20 minutes or until biscuits are golden brown. Top  biscuits with
remaining cheese and onions; bake 1 to 3 miutes or  until onions are
golden brown. Makes 6 servings.  ~------------MICROWAVE
DIRECTIONS------- Prepare chicken mixture as  above, except reduce 3/4
cup milk to 1/2 cup; pour into 8x12 inch  microwave safe dish. Cook,
covered on HIGH 10 minutes or until heated  through. Stir chicken
mixture halfway through cooking time. Prepare  biscuit dough as above.
Stir casserole and spoon biscuit dough over  hot chicken mixture as
above. Cook, uncovered, 7 to 8 minutes or  until biscuits are done.
Rotate dish halfway through cooking time.  Top biscuits with remaining
cheese and onions; cook, uncovered, 1  minute or until cheese melts.
Let stand 5 minutes.  Recipe from the Quick & Easy Casseroles cookbook
from Durkee-French  Foods Inc. 1988.  Posted to MC-Recipe Digest V1
#516 by "William E. Webster"  <thelma@pipeline.com> on Jul 09, 1996

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