Follow these steps for perfect results
green peppers
chopped
onion
chopped
shortening
Bisquick
cream of celery soup
milk
cooked chicken
cut up
frozen peas
Bisquick
cold water
American cheese
shredded
Sauté chopped green peppers and onions in shortening until tender.
In the same pan, add 1/4 cup Bisquick, cream of celery soup, and milk.
Bring the mixture to a boil while stirring constantly to prevent sticking.
Continue to boil and stir for 1 minute.
Add cooked chicken and frozen peas to the sauce.
Pour the chicken and vegetable mixture into a 7 x 12-inch baking dish.
In a separate bowl, mix 2 cups of Bisquick and cold water until a dough forms.
Knead the dough briefly and roll it out into a 15 x 9-inch rectangle.
Sprinkle the shredded American cheese evenly over the dough rectangle.
Roll the dough up tightly into a log.
Cut the log into 12 slices, each approximately 1 1/4-inch thick.
Arrange the slices on top of the chicken mixture in the baking dish.
Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Let cool slightly before serving.
Expert advice for the best results
Add other vegetables like carrots or corn.
Use rotisserie chicken for convenience.
Ensure biscuits are golden brown for best texture.
Everything you need to know before you start
15 minutes
The chicken mixture can be made ahead and stored in the refrigerator for up to 24 hours.
Serve warm in a bowl, garnished with a sprig of parsley.
Serve with a side salad.
Pair with steamed vegetables.
Pairs well with creamy dishes.
A crisp complement to the savory flavors.
Discover the story behind this recipe
A classic American casserole, often served at family gatherings.
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