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Country Chicken Casserole



  • 1 small onion, chopped
  • 6 fresh mushrooms, sliced
  • 2 cups chopped cooked chicken
  • 1 package frozen peas and carrots, thawed
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  • 2 cans cream of chicken soup
  • 1/4 tsp. pepper

Biscuit Topping

  • 1 3/4 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil


Preheat oven to 400 degrees F. For filling, combine onion and mushrooms in microwave safe bowl. Cover; microwave on high 2 minutes or until softened, stirring halfway through cooking time. Add chicken, peas and carrots, soup and pepper to onion mixture; mix well.

Pour into greased 9 inch square baking pan. Bake 10-15 minutes or until bubbling around edges. Meanwhile, prepare topping. In medium bowl, combine flour, baking powder and salt. In small bowl, combine egg, milk and oil. Add to dry ingredients; stir until just moistened.

Remove baking pan from oven; place on wire rack. Drop tablespoons of topping evenly over chicken mixture. Bake 25-30 minutes longer or until topping is golden brown.

By Robin from Washington, IA


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