- 1 can cream of chicken soup
- 1/2 c. carrots, cooked
- 1 /2 c. water
- 1/2 c. peas, cooked
- 2 tsp. minced onion
- 1/2 c. potatoes, cooked
- 1/8 tsp. poultry seasoning
- 1 c. Bisquick
- 1 c. chicken, cooked and cubed
- 1/4 c. cold water
- In 1 1/2 quart casserole dish blend soup, water, onion, and seasoning.
- Add chicken, carrots, peas, and potatoes.
- Bake at 450 degrees for 15 minutes.
- Combine biscuit mix and water; spoon 8 drop biscuits around edge of casserole.
- Bake 15 minutes more.