chicken & biscuit casserole
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.
prep time
10 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 3 cups cooked shredded chicken
- 1 1/2 cups chicken stock
- 1/4 cup butter melted
- 2 cups bisquick
- 1 1/2 cups milk
- 1 can cream of chicken soup
- 1 1/2 cups frozen mixed vegetables
- 3 - chicken bouillon cubes
- - black pepper
- - white pepper
How To Make chicken & biscuit casserole
-
Step 1Thaw Frozen Vegetables for 30 minutes before starting recipe.
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Step 2Preheat oven to 350 degrees
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Step 3Warm chicken stock in a small sauce pan and add chicken bouillon cubes to dissolve. Keep Warm until ready to use.
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Step 4Lightly coat with nonstick spray to a 9 x 13 dish. Melt butter and pour into the baking dish.
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Step 5Layer the shredded chicken on top of the butter.
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Step 6Sprinkle on thaw vegetables.
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Step 7In 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.
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Step 8Sprinkle on a little black and white pepper.
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Step 9Combine the cream of chicken soup with the warm stock. Once well blended, slowly pour over the Bisquick layer. Do not mix.
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Step 10Bake in oven for 40 to 45 minutes until casserole is set and top is brown and bubbly.
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Step 11Remove from oven and allow to rest for 5 minutes before serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Casseroles
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#Casserole
Ingredient:
Chicken
Method:
Bake
Culture:
American
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