1 (10 ounce) package frozen peas and carrots, thawed
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/4 teaspoon ground black pepper
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
Heat oven to 400 degrees F.
For filling, combine onion and mushrooms in large microwave-safe bowl. Cover;
microwave on HIGH for 2 minutes or until softened, stirring halfway through
cooking time. Add chicken, peas and carrots, soup and pepper to onion mixture;
mix well. Pour into greased 9-inch square baking pan.
Bake for 10-15 minutes or until bubbling around edges.
Meanwhile, prepare topping. In medium bowl, combine flour, baking powder
In small bowl, combine egg, milk and oil. Add to dry ingredients; stir until
Remove baking pan from oven; place on wire rack. Drop tablespoons of topping
evenly over chicken mixture.
Bake for 25-30 minutes longer or until topping is golden brown.