Chicken n Biscuit Casserole
Cook Time
45
mins
Calories
422
Serving Size
6
Carbs
21.3
Fat
14.1
Protein
39.8
Photo by:
GrandmasVintageRecipes
description
Need to feed a lot of people?
ingredients
- 3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
- 1 1/2 cups chicken stock or broth
- 1/4 cup (half of a stick) butter, melted
- 2 cups Bisquick - Homemade Bisquick here
- 1 1/2 cups milk
- 1 can cream of chicken soup
- 1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
- 3 chicken bouillon cubes
- Pepper
directions
- Preheat oven to 350 degrees.
- Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
- Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.
- Layer the shredded chicken on top of the butter.
- Sprinkle on the veggies.
- In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)
- Pour over the chicken and vegetables. DO NOT MIX!
- Sprinkle on a little black pepper, if desired.
- Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
- Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX! (Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)
- If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.
- Remove from oven and allow to rest for 5 minutes.
- Serve and enjoy!
submitted by GrandmasVintageRecipes - more here!