Jan'S Chicken Loaf

• 2 cans chicken
• 1 can mushroom soup
• 1 can cream of chicken soup
• 2 c. Bisquick baking mix
• 1/2 c. cold water
• 1 1/2 c. shredded cheese
• 1/4 c. milk

1. Heat oven to 425u0b0.
2. Lightly grease a cookie sheet.
3. Mix chicken, mushroom soup and 1 cup shredded cheese.
4. Mix baking mix and 1/2 cup cold water until soft dough forms.
5. Beat about 25 strokes and form dough into ball on floured surface.
6. Knead 5 to 10 times.
7. Roll dough into 14 x 11-inch rectangle and place on cookie sheet.
8. Spoon chicken mixture lengthwise down center of dough and fold sides over mixture.
9. Cut small slits in top and seal the ends together.
10. Bake 15 to 20 minutes until light brown. Mix cream of chicken soup, milk and 1/2 cup cheese together and simmer.
11. Use as gravy over slices of chicken loaf.
12. Serves about 6 smaller portions or 4 "hungry man" portions.

chicken, mushroom soup, cream of chicken soup, bisquick baking mix, cold water, shredded cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702012 (may not work)