Sour Cream Chicken Squares

• 2 c. Bisquick
• 1/2 c. cold water
• 1 c. cooked, cut up chicken
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 (2 oz.) jar diced pimiento, drained
• 1/3 c. chopped green onion
• 1 c. shredded Cheddar cheese (about 4 oz.)
• 1 c. sour cream
• 1/3 c. mayo or salad dressing
• 3 eggs
• 1 tsp. garlic salt
• 1/8 tsp. pepper

1. Heat oven to 425u0b0.
2. Grease a 9 x 13-inch baking dish.
3. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.
4. Gently smooth dough into ball on a floured cloth covered board.
5. Knead 5 times.
6. Roll dough into a 14 x 10-inch rectangle. Place dough in dish so edges are 1/2-inch up sides.
7. Mix remaining ingredients.
8. Pour evenly over dough.
9. Bake until edges are golden and knife inserted in center comes out clean, about 25 minutes. Makes 6 to 8 servings.

bisquick, cold water, chicken, mushroom stems, pimiento, green onion, cheddar cheese, sour cream, mayo, eggs, garlic salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494630 (may not work)