cooked chicken (from 1 rotisserie or any
precooked chicken)
butter or margarine
canned green peas or carrots
creamy of celery soup
water
biscuit mix
milk
Method :
Preheat the oven to 350o
Roughly chop the chicken meat into
cubes.
Melt the butter in a small cup in the
microwave.
If using canned vegetables, open the
can and drain, holding the lid over the opening.
Put chicken across the bottom of 9 x 13
inch glass casserole, and distribute the vegetables over the chicken.
In a medium bowl, whisk the condensed
soup with the water, and pour over chicken and peas.
Using the same bowl, whisk the biscuit
mix with the milk and melted butter until smooth.
Pour over the chicken.
Bake for 30 minutes, until crust is
lightly browned and the casserole is bubbling around the edges.
Cool for a few moments on top of the
stove before serving.
Serves 4
The
amount of butter is probably the secret to why this tastes so good, but
the recipe works equally well with margarine. Cream of mushroom can
replace the cream of celery, but the celery soup tastes delicious here,
without adding an overt celery flavor.
