This was so good that I had to share!
Filling: 1 1/2 T. butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup jarred mushrooms, drained
2 large cloves garlic
1/4 t. salt and 1/4 t. pepper (or to taste)
2 cups cubed cooked chicken (great to use up leftover rotisserie chicken)
3 pcs chopped cooked bacon
1 can cream of chicken soup
1/2 can water
Crust: 1 cup Original Bisquick Mix
1/4 cup milk
3/4 cup grated medium cheddar cheese
3/4 t. dried thyme leaves
Heat oven to 400. Spray 8-inch square glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium-high heat. Add onion, celery, and garlic. Add salt and pepper. Cook about 5 minutes until onions are soft. Add mushrooms, bacon, chicken, soup, and water. Heat through until hot. Pour into crust.
In small bowl mix Bisquick mix, milk, 1/2 cup grated cheese, and thyme. Mix thoroughly. With floured fingers, press into bottom and about 1/2 inch up sides of glass baking dish. Pour hot filling into crust. Bake for 20 minutes or until crust is golden brown. Sprinkle top with remaining 1/4 cup cheese. Cut into squares and serve hot.