Ingredients
1 whole chicken
16 oz. pkg. frozen vegetables
1 c. milk
1 can cream of chicken soup
1 c. milk
1 c. Bisquick mix
1 stick margarine, melted
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Organize pot lids vertically — saves cabinet space
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Ceramic pie dish — even browning, beautiful presentation
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Cook chicken in water until done. Tear into bite size pieces. Grease 9 inch x 13 inch casserole dish. Place chicken in casserole dish. Rinse frozen vegetables with hot water and drain. Pour over chicken. In a small bowl, combine milk, and cream of chicken soup. Pour over vegetables. Combine milk, Bisquick mix and margarine. Pour slowly over top of casserole. Bake at 350° for 1 hour. Serves 10.