2 (5-ounce) cans chunk white chicken
1 (61/2-ounce) can mushroom pieces
1 (151/2-ounce) can kidney beans
1 (151/4-ounce) can corn
1 (10-ounce) can Ro-Tel diced tomatoes with green chiles
1 (8-ounce) package Jiffy buttermilk biscuit mix
1 envelope onion soup mix
8 ounces sharp cheddar cheese, shredded
Drain chicken and discard liquid. Drain mushrooms, beans and corn, saving liquids together in a small bowl.
In a bowl, gently mix chicken, mushrooms and tomatoes. Pour half into a medium-size slow cooker.
Mix beans and corn in a bowl. Evenly spread half over the chicken in the slow cooker.
In a separate bowl, combine biscuit mix and soup mix. Add 4 to 5 ounces of the blended drained liquids, and whisk gently until moistened and well mixed.
Pour half of biscuit mix into slow cooker and spread evenly. Spread 1/3 of the cheddar cheese evenly onto mix. Layer chicken, bean and corn blend and 1/3 of the remaining shredded cheese ending with remaining biscuit mix on top.
Put the lid on, set on slow cooker on high and cook for 31/2 hours. Turn cooker off and let sit for 30 minutes. Dig deep to get all layers when serving. Sprinkle remaining cheese over leftovers.
Makes 6 servings.
Per serving: calories, 710; fats, 20 grams (25% of calories); cholesterol, 61 milligrams; carbohydrate, 91 grams; fiber, 15 grams; protein, 45 grams; sodium, 1,889 milligrams