| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 12 1/2 | oz | TUNA; DRAINED |
| 1 | cn | CHICKEN WITH RICE SOUP |
| 1/3 | c | MILK OR WATER |
| 1 | c | FROZEN PEAS |
| 1 1/2 | c | QUICK MIX |
| 3/4 | c | GRATED CHEDDAR |
INSTRUCTIONS
PREHEAT OVEN TO 425. BUTTER A 1 1/2 QT CASSEROLE. COMBINE TUNA, PEAS AND SOUP IN A MEDIUM BOWL. POUR INTO PREPARED CASSEROLE. IN SMALL BOWL, COMBINE QUICK MIX AND MILK. STIR UNTIL BLENDED. ON LIGHTLY FLOURED SURFACE, KNEAD DOUGH GENTLY 10 TIMES. SPRINKLE WITH GRATED CHEESE AND ROLL LIKE A JELLY ROLL. SEAL EDGE. CUT INTO 1/2" SLICES. PLACE SLICES ON TOP OF CASSEROLE. BAKE 15 TO 20 MINUTES, UNTIL BISCUITS ARE GOLDEN. (Rated:*** out of ****) Recipe by: Make a Mix Cookbook Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 03, 1998
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”