Toledo Chicken

11 ingredients
8 steps

Ingredients

  • 1 can cream of mushroom soup
  • 2 Tbsp. instant onion
  • 1/2 c. milk
  • 1 (10 oz.) pkg. frozen peas
  • 1 (4 oz.) can chopped pimento
  • salt and pepper to taste
  • 2 Tbsp. flour
  • 1 can sliced water chestnuts
  • 1 1/2 c. shredded Velveeta cheese
  • 2 c. cooked chicken
  • 1 can biscuits

Directions

  1. 1
    Combine milk, flour and onion together.
  2. 2
    Cook until thick; stir in 1 cup cheese.
  3. 3
    Stir until melted.
  4. 4
    Mix with rest of ingredients. Put into 9 x 13-inch dish.
  5. 5
    Put biscuits on top.
  6. 6
    Bake at 400° for 20 minutes.
  7. 7
    Sprinkle rest of cheese on top and bake 5 to 10 minutes longer.
  8. 8
    Can use crackers instead of biscuits.

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