Chicken and Broccoli Casserole w/ Cheesy Biscuit Topping

By amberwherley

Ingredients

• 1 can (10 3/4 ounces) condensed cream of chicken soup
• 1/2 cup milk
• 2 cups seasoned diced cooked chicken
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed and drained
• 1 jar (2 ounces) diced pimientos, drained
• 1 pouch (7.75 ounces) Bisquick® Complete cheese-garlic biscuit mix
• 1/2 cup water
• 1 tablespoon chopped fresh chives, if desired

Details

Servings 4
Preparation time 20mins
Cooking time 85mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 425ºF. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
2 Cover and bake casserole about 25 minutes or until bubbly.
3 About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
4 Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.