"Hunger is the best sauce in the world."--Cervantes

Lattice-Top Chicken Bake Recipe

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This recipe for Lattice-Top Chicken Bake, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Ann Lamb
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can condensed cream of chicken soup
3/4 cup milk
1/4 tsp. Durkee seasoned salt
2 cups chopped cooked chicken
1 package frozen broccoli, cauliflower and carrots (1 lb.), thawed and well drained
1 cup shredded cheddar cheese
1 can (2.8 oz.) Durkee French Fried Onions
1 cup biscuit mix
1 egg, slightly beaten
1/4 cup milk

Directions:
Directions:
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Spread mixture into a greased 8x12 inch pan. Bake, uncovered, at 425 for 10 minutes. Meanwhile, combine biscuit mix, egg, and milk to form a soft dough. Spoon over hot chicken mixture to form a lattice design. Bake, uncovered, at 425 for 20-25 minutes or until biscuits are golden. Top with remaining cheese and onions and bake 3-5 minutes or until cheese melts and onions are lightly browned.

 

 

 

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