Chicken and Biscuit Bake
- 1 1/2 cups chicken stock or broth (low sodium is best)
- 1 chicken bouillon cube (use 2 if using unsalted butter AND low-sodium stock/broth)
- Non-stick spray
- 1/4 cup (half of a stick) butter, melted
- 2 - 3 cups of cooked shredded or cubed chicken
- 2 cups Bisquick
- 1 1/2 cups milk
- 1 can cream of chicken soup
- 1 1/2 cups frozen mixed vegetables (allow to thaw for 30 minutes before using)
- Pepper
How to Make It
- Preheat oven to 350 degrees.
- Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use.
- Lightly coat with non-stick spray a 9 x 13 casserole dish or a 12" round casserole dish. Pour in the melted butter.
- Layer the shredded chicken on top of the butter. Sprinkle on the vegetables. Set aside.
- In a small mixing bowl, combine the Bisquick and milk. (It's okay if there are a few lumps remaining.)
- Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on some black pepper. Set aside.
- Combine the cream of chicken soup with the warmed stock.
- Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
- (It'll looks like a big, soupy mess. This is normal.)
- If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is lightly browned. If using a large, round dish, bake for 50 - 55 minutes or until casserole is set and lightly browned.
- Remove from oven and allow to rest for 5 minutes. Serve.
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