My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Monday, July 4, 2011

Egg Free, Dairy Free Biscuit Topped Chicken Casserole

This all-in-one casserole is fast and easy to prepare. The girls especially liked the biscuit topping.

Biscuit Topped Chicken Casserole

1 lb cooked diced chicken
1 can peas
1 can corn
1 can pork gravy (I use Campbell's)
2 cups Bisquick baking mix
1 cup soy milk
1 tbsp Italian seasoning

Combine the chicken, peas, corn and gravy in a 9x13 baking dish. In a separate bowl, combine the Bisquick, soy milk and seasoning. Spread the Bisquick mixture evenly over the chicken mixture. Bake at 350 for 30 minutes or until the topping is cooked through and lightly browned.
*  If desired, you can use an 8x8 baking dish and only use half of the Bisquick mixture.

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