Sour Cream Chicken Squares

2 cups Bisquick baking mix
1 cup cut-up cooked chicken
1 (2 ounce) jar diced pimento, drained
1 cup shredded Cheddar cheese
1/3 cup mayonnaise
1 teaspoon garlic salt
1/2 cold water
1 (4 ounce) can mushroom stems and pieces
1/3 cup thinly sliced green onions
1 cup sour cream
3 eggs
1/8 teaspoon pepper

Heat oven to 425 degrees F. Grease a 13 x 9 x 2-inch baking dish.

Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into a 14 x 10-inch rectangle. Place dough in dish so that edges are 1/2 inch up sides.

Mix remaining ingredients. Pour evenly over dough. Bake until edges are golden and knife inserted in center comes out clean, about 25 minutes.

6 to 8 servings

High altitude directions: use boiling water to make dough.