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Country Chicken Casserole




  • 1 small onion, chopped
  • 6 fresh mushrooms, sliced
  • 2 cups chopped cooked chicken
  • 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

Biscuit Topping

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup vegetable oil


  1. Heat oven to 400 degrees F.
  2. 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.
  3. Bake for 10-15 minutes or until bubbling around edges.
  4. Meanwhile, prepare topping. In medium bowl, combine flour, baking powder and salt.
  5. In small bowl, combine egg, milk and oil. Add to dry ingredients; stir until just moistened.
  6. Remove baking pan from oven; place on wire rack. Drop tablespoons of topping evenly over chicken mixture.
  7. Bake for 25-30 minutes longer or until topping is golden brown.

Yield: 8 servings

Recipe credit: Pampered Chef

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