Cheesy Chicken Bake

• 2 cup gluten-free biscuit mix
• 1 cup boiling water
• 2 -3 cups cooked shredded chicken
• 1 can Cream of chicken
• 3/4 cup non-dairy sour cream
• 8 oz shredded Monterey Jack Cheese

1. Mix biscuit mix & water until soft dough forms.
2. Let stand until cool, about 10 minutes.
3. Heat oven to 400F.
4. Turn dough onto floured cloth covered surface.
5. Knead until smooth, 12-15 times.
6. Roll dough into rectangle, 18x11".
7. Fold crossways into thirds.
8. Place in baking dish, 8x8x2.
9. Unfold, allowing long sides to hang over edges of dish.
10. Sprinkle chicken in crust.
11. Heat soup & sour cream in saucepan until hot.
12. Pour over chicken evenly.
13. Sprinkle cheese over top.
14. Fold edges of dough over the filling to center.
15. Pinch edges to seal.
16. Cut slit a in top to allow steam to escape.
17. Bake uncovered until crust is brown, about 45 minutes.
18. Let cool for 5 minutes before serving.

biscuit mix, boiling water, chicken, cream of chicken, nondairy, cheese

Taken from cookpad.com/us/recipes/349118-cheesy-chicken-bake (may not work)