| Sour Cream Chicken Squares |
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2 c. Bisquick baking mix
1 c. cut-up cooked chicken
1 (2 oz.) jar diced pimento, drained
1 c. shredded Cheddar cheese
1/3 c. mayonnaise
1 tsp. garlic salt
1/2 cold water
1 (4 oz.) can mushroom stems and pieces
1/3 c. thinly sliced green onions
1 c. sour cream
3 eggs
1/8 tsp. pepper |
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| Instructions |
| Heat oven to 425 degrees. Grease 13x9x2-inch baking dish. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 14x10. Place dough in dish so edges are 1/2 inch up sides. Mix remaining ingredients. Pour evenly over dough. Bake until edges are golden and knife inserted in center comes out clean, about 25 minutes. 6 to 8 servings. (High altitude directions: use boiling water to make dough).. |
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