package (10 ounces) frozen mixed vegetables, thawed and drained
1
can (10-3/4 ounces) condensed cream of chicken soup
2
medium tomatoes, chopped (about 1 cup)
3/4
cup milk
5
slices bacon, fried crisp and crumbled
1-1/2
cups biscuit baking mix
2/3
cup milk
1-1/3
cups French's® French Fried Onions, divided
Preheat oven to 400°F. In large bowl, combine chicken, 1 cup cheese, mixed vegetables, soup, tomatoes, 3/4 cup milk and bacon. Pour chicken mixture into greased 12×8-inch baking dish. Bake, covered, at 400°F for 15 minutes. Meanwhile, in medium bowl, combine baking mix, 2/3 cup milk and 2/3 cup French Fried Onions to form soft dough. Spoon biscuit dough in 6 mounds around edges of casserole. Bake, uncovered, 15 to 20 minutes or until biscuits are golden brown. Top biscuits with remaining 1/2 cup cheese and 2/3 cup onions; bake 1 to 3 minutes or until onions are golden brown.
Microwave Directions
Prepare chicken mixture as directed, except reduce 3/4 cup milk to 1/2 cup; pour into 12×8-inch microwave-safe dish. Cook, covered, on HIGH 10 minutes or until heated through. Stir chicken mixture halfway through cooking time. Prepare biscuit dough as directed. Stir casserole and spoon biscuit dough over hot chicken mixture as directed. Cook, uncovered, 7 to 8 minutes or until biscuits are done. Rotate dish halfway through cooking time. Top biscuits with remaining 1/2 cup cheese and 2/3 cup onions; cook, uncovered, 1 minute or until cheese melts. Let stand 5 minutes.
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