Zesty Cheddar Casserole
|4 cheese pasta sauce mix||3 Ounce (2 Packages)|
|Milk||2 Cup (32 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Red cayenne pepper sauce||4 Tablespoon (Frank'S)|
|Frozen vegetable combination||16 Ounce (1 Bag Of Vegetables Such As Broccoli, Corn And Red Bell Pepper)|
|Cooked diced chicken||3 Cup (48 tbs)|
|Crisply cooked bacon slices||6 , crumbled|
|Shredded cheddar cheese||9 Ounce, divided (1.5 Cups)|
|Refrigerated buttermilk biscuits||7 1⁄2 Ounce (1 Package)|
1. Preheat oven to 375°F. Prepare sauce mix according to package directions using milk, 1 cup water and omitting butter in 3-quart saucepan. Add celery, onion and Frank's RedHot Sauce. Cook and stir 1 minute.
2. Stir in vegetable combination, chicken, bacon and 1 cup cheese. Spoon into greased 3-quart casserole; cover. Bake 30 minutes; stir. Cut biscuits in half; arrange around edge of casserole. Sprinkle remaining 1/2 cup cheese over biscuits.
3. Bake, uncovered, 15 minutes or until biscuits are golden brown.