2 Cans (10 3/4 size) condensed cream of chicken soup
1 Cup Bisquick
1/2 Cup of milk
1 Egg
Cooking oil
12" Dutch Oven.
Cook the chicken in a heated Dutch oven until it turns a whitish gray. Add
the frozen vegetables and soup, (DO NOT ADD WATER) stir thoroughly., and let
heat. In another bowl, mix the remaining ingredients, and pour on top of the
chicken, vegetables, and soup. Bake for about 25 to 30 minutes or until golden
brown.
Serves 10 to 12 depending on appetites.
From Ron Wagner's Cooking with a Dutch Oven (Vol. 1)
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