Chicken and Biscuits, Campbell's Soup, 1968

Chicken and Biscuits
1968- Campbell's Soup: Easy Ways to Delicious Meals

1 can 10 1/2 oz. cream of chicken soup
1/2 cup water
2 teaspoons instant minced onion
1/8 tsp poultry seasoning
1 cup cubed cooked chicken
1/2 cup cooked carrot strips
1/2 cup cooked peas
1/2 cup diced cooked potato
1 cup packaged biscuit mix
1/3 cup milk

1 1/2 quart casserole, blend soup, water, onion and seasoning; add chicken, carrots, peas, and potatoes. Bake at 450 degrees for 15 minutes.

Meanwhile, combine biscuit mix and milk, spoon 8 drop biscuits around edge of casserole. Bake 15 minutes more. 3-4 servings.

Atlanta Chicken Casserole

Cornbread
Source:  A Century of Faith, Holy Trinity Evangelical Lutheran Church, Gastonia, NC

6-8 chicken breasts, skinned
2 cans cream of chicken, cream of celery or cream of mushroom soup
8 oz. sour cream
1 1/2 cup Ritz Crackers, crushed
1/4 cup melted butter

Mix together soup and sour cream, pour over chicken. Put crushed crackers on top of chicken and soup and pour melted butter on top of crackers. Bake at 350 for 1 1/2 hours.