Chicken and Cheese Casserole

By calicat

Ingredients

• 2 cups cut-up cooked chicken
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with
• red and green peppers, drained
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 2 cups shredded Monterey Jack cheese (8 oz)
• 1 2/3 cups Original Bisquick® mix
• 2/3 cup milk

Details

Servings 6

Preparation

Step 1

1. Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
2. In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Lay dough into casserole dish to form a bottom crust . Place chicken mixture onto dough.
3. Bake 20 to 25 minutes or until crust is golden brown.

High Altitude (3500-6500 ft): Heat oven to 400°F. In 2-quart saucepan, heat chicken, corn, soup and cheese to boiling. Make dough. Pour chicken mixture into 8-inch square glass baking dish.
Bake 30 to 35 minutes.