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2 tbsp. cooking oil
1 sm. onion, chopped
2 c. cut-up cooked chicken
2 (10 1/2 oz.) cans cream of chicken soup
2 cans full of milk

Heat oven to 425 degrees. Brown onion in oil, then add chicken. Heat for 1 to 2 minutes. Stir in soup and milk. Bring to boil. Pour over biscuits in a 9x13 inch pan. Bake 20 to 30 minutes until it bubbles.


2 c. sifted flour
1 tbsp. baking powder
1/3 c. cooking oil
2/3 c. milk

Sift dry ingredients into bowl. Pour oil and milk into one measuring cup without stirring. Then pour all at once into flour. Stir with fork until mixture clears side of bowl. Drop from spoon into casserole dish. Divide into 6 to 10 biscuits.
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