2 c. Bisquick baking mix
1/2 c. cold water
1 c. cut up cooked chicken
1 can (4 oz.) mushroom stems and pieces, drained
1 jar (2 oz.) diced pimiento, drained
1/3 c. thinly sliced green onions
1 c. shredded Cheddar cheese (4 oz.)
1 c. 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, 13x9x2 inch.

Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured covered board. Knead 5 times. Roll dough into rectangle, 14x10 inch. Place dough in dish so wedges are 1/2 inch up sides.

Mix remaining ingredients; pour evenly over dough. Bake until edges are golden, about 25 minutes.