I got this recipe from a Bisquick cookbook. My family loved it and I've made it many times since. I have also subbed in canned chicken for the tuna and don't always use the cream of chicken w/ mushrooms, I just use cream of chicken or cream of mushroom, but its best with the cream of chicken with mushrooms. I usually serve just a green salad with this.

Ingredients

6 serv.

(6 ounce) cans tuna, drained and flaked↗2
(10 3/4 ounce) can cream of chicken with mushrooms soup↗1
cups frozen mixed vegetables, thawed and drained1 1⁄2 cups
cup milk↗2⁄3 cup
cups Bisquick1 1⁄4 cups
cup shredded cheddar cheese↗1⁄3 cup
cup milk↗1⁄2 cup
tablespoons butter, melted↗2 tablespoons
teaspoon garlic powder↗1⁄8 teaspoon

Step-by-step instructions

1
Heat oven to 425.
2
Mix tuna, soup, vegetables and 2.3 cup milk in ungreased 2-qt. casserole.
3
Bake uncovered 20 minutes.
4
Stir Bisquick, cheese and 1/2 cup milk until soft dough forms.
5
Drop dough by 6 spoonfuls onto hot tuna mixture.
6
Bake uncovered 10 to 12 minutes or until biscuits are golden brown.
7
Mix butter and garlic powder, brush over warm biscuits.

Source: food.com

Original recipe ↗

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