Chicken And Biscuits Casserole
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||5 Ounce (1/2 Soup Can)|
|Minced onion||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Thyme leaf||1 Dash, crushed|
|Cooked cubed chicken||1 Cup (16 tbs)|
|Cooked carrot strips||3⁄4 Cup (12 tbs)|
|Diced cooked potato||3⁄4 Cup (12 tbs)|
|Packaged biscuit mix||1 Cup (16 tbs)|
|Dehydrated onion flakes||1⁄4 Teaspoon|
|Poultry seasoning||1⁄8 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Fine dry bread crumbs||2 Tablespoon|
Blend soup, water, onion, parsley, thyme, and pepper in 1 1/2 quart casserole; add chicken, carrots, and potatoes.
Bake in a 450° oven 15 minutes.
Meanwhile, combine biscuit mix, onion flakes, poultry seasoning, and milk; roll to fit top of casserole.
Place on hot chicken mixture; prick with fork and sprinkle with crumbs.
Bake 15 minutes more.