8 slices bacon
2 1/2 c. (about 13 oz.) cubed cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables
1 c. chopped tomatoes
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (10 3/4 oz.) can cream of chicken soup
3/4 c. milk
1 1/2 c. biscuit mix
2/3 c. milk
1 (2.8 oz.) can Durkee French fried onions

Fry bacon crisp and crumble. Cook and drain frozen vegetables.

In greased 8 x 12-inch baking dish combine first four ingredients and 1 cup cheese. Blend soup and 3/4 cup milk; pour over casserole. Bake, covered, at 400 degrees for 15 minutes.

Meanwhile, combine biscuit mix, milk, and 1/2 can French Fried onions; mix thoroughly. Drop by spoonfuls to form 6 biscuits around edge of casserole. Bake uncovered 15-20 minutes, or until biscuits are golden brown.

Top with remaining cheese and onions and bake about 2-3 minutes until onions are toasted. Makes 6 servings.