| 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.”