April 18, 2010

CHICKEN AND BISCUIT CASSEROLE


 
1 can cream mushroom soup (can use cream of chicken)
2 c. cut up chicken, cooked
2 tbsp. flour
1 can English peas
1 c. milk
3 tbsp. onion flakes or 1/2 c. fine chopped onions
1/2 c. chopped bell pepper
1 1/2 c. shredded cheese
 
Combine soup, milk, flour, onions; cook until it thickens. Remove from heat and blend in 1 cup shredded cheese. Stir until melted. Stir in English peas (drained), chicken, peppers, salt, and pepper to taste. Can use seasoned salt. Turn into a casserole and top with biscuit topping. Cut with dough cutter. Sprinkle with 1/2 cup shredded cheese. Bake at 375 degrees until golden brown, approximately 30 minutes.

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