2 c. Bisquick baking mix
1/2 c. cold water
1 c. cooked chicken, cut up
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 oz.) jar diced pimento, drained
1/3 c. green onions, thinly sliced
1 c. (about 4 oz.) Cheddar cheese, shredded
1 c. Dairy sour cream
1/3 c. mayonnaise or salad dressing
3 eggs
1 tsp. garlic salt
1/8 tsp. pepper

Heat oven to 425 degrees. Grease rectangular baking dish, 13 x 9 x 2 inch. 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, 14 x 10 inches. 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. Makes 6 to 8 servings.