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chicken & biscuit casserole

(3 ratings)
katkatz75 avatar
Recipe by
Katherine Fordyce
@katkatz75
Saint Paul, MN

This casserole is basically a cross between chicken & dumpling and a pot pie. Found the basic recipe on facebook and just change the spices to my liking. If in a hurry for dinner, just stop at the salad bar for the shredded chicken and use some rinsed can vegetables.

►
(3 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For chicken & biscuit casserole

  • 3 c
    cooked shredded chicken
  • 1 1/2 c
    chicken stock
  • 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 vegetables
  • 3
    chicken bouillon cubes
  • black pepper
  • white pepper

How To Make chicken & biscuit casserole

  • 1
    Thaw Frozen Vegetables for 30 minutes before starting recipe.
  • 2
    Preheat oven to 350 degrees
  • 3
    Warm chicken stock in a small sauce pan and add chicken bouillon cubes to dissolve. Keep Warm until ready to use.
  • 4
    Lightly coat with nonstick spray to a 9 x 13 dish. Melt butter and pour into the baking dish.
  • 5
    Layer the shredded chicken on top of the butter.
  • 6
    Sprinkle on thaw vegetables.
  • 7
    In a small bowl, combine Bisquick and milk. It is ok if the mixture has a few lumps. Pour over chicken and vegetables. Do not mix.
  • 8
    Sprinkle on a little black and white pepper.
  • 9
    Combine the cream of chicken soup with the warm stock. Once well blended, slowly pour over the Bisquick layer. Do not mix.
  • 10
    Bake in oven for 40 to 45 minutes until casserole is set and top is brown and bubbly.
  • 11
    Remove from oven and allow to rest for 5 minutes before serving
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