Chicken and Biscuit Bake

By learen

Ingredients

• 3 c cooked, shredded chicken (about 2 breasts)
• 1/2 c chicken stock or broth (low sodium is best)
• 1/4 c butter, melted
• 2 c bisquick
• 1 1/2 c milk
• 1 can cream of chicken soup
• 1 1/2 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

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

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.