Classic Chicken Biscuit Pie
 
8 - 12   boneless, skinless chicken tenderloins
4 cup  water
2 box  chicken flavor rice dish
1 can  cream of chicken soup
1   bag (l lb.) frozen mixed vegetables
1   container (12 oz.) refrigerated buttermilk biscuits
 
cut tenderloins into 1-inch pieces. in large saucepan combine chicken, 
water, rice, contents of seasoning packets, soup and mixed vegetables; 
mix well. bring to a boil. cover, reduce heat; simmer 10 minutes. 
place in 13 x 9-inch baking pan; top with biscuits. 
bake 10 to 12 minutes or until biscuits are deep golden brown. 
 
makes 8 to 12 servings. 
 
 
 
 
 
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(ID: 2808) Mirror: rec.food.recipes: Sun, Apr 24, 2005


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