Herbed Chicken Bake

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.