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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 2 cups diced cooked chicken
1/2 cup finely chopped onion
2 tablespoons butter
8 ounces cream cheese -- softened and diced
1 cup cream of mushroom soup, condensed -- no milk
4 ounces sliced mushrooms -- (1 can)
1/4 cup green pepper -- chopped fine
2 ounces pimiento -- drained and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 package frozen asparagus
Biscuit topping:
3/4 cup Atkins bake mix
3 large eggs
1/2 cup water
1/2 cup heavy cream
How To Prepare: Heat oven to 400 degrees. Grease 10 x 1 1/2 inch deep pie plate. Cook onion and butter in heavy saucepan. Add cheese and soup, heating slowly, stirring constantly until cheese is melted and smooth. Add chicken, mushrooms, pimentos, asparagus and seasoning. Pour mixture into large Pyrex pie plate. Pour biscuit mixture on top and spread gently but evenly. Bake for 25 minutes until top is golden brown. Six large servings. ENJOY!

Pan will be full and the mixture will rise a bit and bubble while baking. Place foil under pan to minimize oven clean-up.
Number of Servings: 6
Carbs per serving - include all nutritional information if known: 10.8g
Effort (Easy, Average, Difficult): Easy

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