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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add
undiluted soup, milk, chicken and vegetables. Mix well.
2. Turn into a 9 inch pie plate. Top with the biscuits and bake for
about 15 minutes, or until the biscuits are golden brown and the
chicken is bubbling.
Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
Originally posted: 7/92 Typed for you by: Linda Fields, Cyberealm BBS
Watertown NY 315-785-8098
| Ingredients:
-1
1/2 green pepper, finely minced
1 Cup(s) cooked chicken, chunked
1 Package(s) refrigerator biscuits
4 onions, sliced thin
1/2 Cup(s) vegetables of your choice |
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