1 (10 3/4 oz.) can cream of chicken soup
2 (5 oz. ea.) cans boned chicken or turkey,undrained
1/2 of a 10 oz. pkg. frozen peas
1/4 cup sliced water chestnuts
2 tsp. minced dried onions
1/3 cup cornmeal
2/3 cup Bisquick baking mix
1/3 cup milk
1/2 tsp. dried basil, crushed
1 beaten egg

In saucepan, combine cream of chicken soup, undrained chicken, frozen peas, water chestnuts and dried onion. Heat till bubbly, stirring occasionally.

In a bowl, combine the Bisquick, cornmeal, and basil. Stir in milk & egg just till moistened. Turn chicken mixture into a 1 1/2-quart casserole dish. Pour the Bisquick mixture over all, spreading evenly to edge of casserole. Bake in a 375°F oven for about 20 minutes or till biscuit topper is golden brown and baked through.

Submitted by: Karen LaValley