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Jan 1, 2010

Biscuit-Topped Chicken Stew

Ingredients:


1 chopped onion

2 tablespoons oil

1 rotisserie chicken

One 10-ounce bag frozen peas and carrots

One 26-ounce can cream of mushroom soup

One 16-ounce can prepared biscuit dough

Directions:

1.In a large skillet, cook 1 chopped onion in a little oil. Stir in the meat from 1 rotisserie chicken, a 10-ounce bag frozen peas and carrots and a 26-ounce can cream of mushroom soup. Pour into a baking dish and top with a 16-ounce can prepared biscuit dough. Bake until the biscuits are browned, then cover and bake 5 minutes more.