2 tb Vegetable oil 1 pk Refrigerator biscuits
1/2 Green pepper, finely minced 4 Onions, sliced thin
1/2 c Milk 1 cn Cream of mushroom soup
1 c Cooked chicken, chunked 1/2 c Vegetables of your choice
1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add
undiluted soup, milk, chicken and vegetables. Mix well.
2. Turn into a 9 inch pie plate. Top with the biscuits and bake for
about 15 minutes, or until the biscuits are golden brown and the
chicken is bubbling.