Chicken and Biscuit Bake

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!

Chicken and Biscuit Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)

  • cups chicken stock or broth

  • ¼

    cup (half of a stick) butter, melted

  • 2

    cups Bisquick

  • cups milk

  • 1

    can cream of chicken soup

  • 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!

  • Like · · Share · 9 minutes ago ·

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! Like · · Share · 9 minutes ago ·


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