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Chicken and Biscuit Casserole

Prompted by a craving for comfort foods and the non-stop ads for those chicken & biscuit everything-in-one-box meals, I went on a search for a quick & easy chicken pot pie type recipe. Here it is with a few variations, and boy is it YUMMY

1/2 lb bacon, fried & crumbled
3 cups cubed, cooked chicken
1 10oz package of frozen mixed veggies (I used one with peas, carrots, corn & green beans)
1 1/2 cups shredded cheddar (or a blend of your favorite hard cheeses)
3/4 cup milk
1 can cream of mushroom soup (cream of celery can be substituted)
1 1/2 cup bisquick
2/3 cup milk
1 can french fried onions

Preheat oven to 400F.

Grease one 8x12 inch baking pan.

In a large bowl, combine bacon, chicken, veggies, and one cup of the cheese. Pour into baking pan.

In a separate bowl, combine soup and 3/4 cup milk, then pour evenly over chicken mixture.

Bake covered for 15 minutes.

While that's baking, in a large bowl combine biscuit mix, milk & 1/2 can of the onions; mix thoroughly.

Remove pan from oven, and drop rounded teaspoons full of the biscuit mixture around the edge of the pan.

Bake uncovered for 15-20 minutes or until the biscuits are golden brown.

Top with remaining cheese & onions, and return to the oven for another 2 or 3 minutes or until the onions are toasted.

Serve hot with a tossed salad and a crisp lager.

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