Chicken and Biscuit Bake

Chicken and Biscuit Bake

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  • Prep Time


  • Total Time


  • Servings



  • 3

    c cooked, shredded chicken (about 2 breasts)

  • ½

    c chicken stock or broth (low sodium is best)

  • ¼

    c butter, melted

  • 2

    c bisquick

  • c milk

  • 1

    can cream of chicken soup

  • c frozen mixed veggies (allow to thaw for 30 min)

  • 1

    chicken bouillon cube (use two if you used unsalted butter, or low sodium broth)

  • pepper


Preheat oven to 350. Warm chicken stock in a small saucepan and add in the bouillon cube to dissolve. Keep warm until ready to use. Lightly coat with non stick spray a 9x13 casserole dish. 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. Its okay if there are a few lumps remaining. Pour over the chicken and veggies but do not mix. Sprinkle on a little black pepper. Combine the chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the bisquick layer, do not mix. If using a 9x13 pan bake for 40-45 min or until casserole is set and top is brown and bubbly. If using a large, round dish, bake for 50-55 min. Remove from oven and allow to rest for 5 min.. serve and enjoy.


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