Chicken & Vegetables Casserole with Biscuit Topping
|Potatoes||6 Medium, pared and quartered|
|Carrots||6 Medium, quartered|
|Onion||1 Small, chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Cooked chicken||3 Cup (48 tbs), boiled, roasted / broiled|
|Biscuit wedge topping||1 Cup (16 tbs)|
1. Cook potatoes and carrots in boiling salted water in large saucepan 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.
2. While vegetables cook, saute onion and green pepper in butter or margarine until soft in saucepan; stir in chicken soup and 1 cup saved liquid.
3. Spoon vegetables and chicken into 8-cup casserole; pour sauce over.
4. Bake in hot, oven (425°) 15 minutes while making Biscuit Wedge Topping; arrange biscuits on top of hot mixture; bake 15 minutes longer, or until biscuits are golden