CHICKEN POT PIE WITH BISQUICK
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1 whole chicken
16 oz. pkg. frozen vegetables
1 c. milk
1 can cream of chicken soup
1 c. milk
1 c. Bisquick mix
1 stick butter, melted
Cook chicken in water until done. Tear into bite size pieces. Grease 9
inch x 13 inch casserole dish. Place chicken in casserole dish. Rinse frozen
vegetables with hot water and drain. Pour over chicken. In a small bowl,
combine milk, and cream of chicken soup. Pour over vegetables. Combine milk,
Bisquick mix and butter. Pour slowly over top of casserole. Bake at 350°F for 1
hour.
Serves 10.
Cheryl
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