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!

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Name: Chicken and Biscuit Bake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 cups Chicken cooked, shredded; 1 1/2 cups Chicken Broth; 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 veggies thaw for 30 minutes before adding; 3 cubes Chicken Bouillon; 1 dash Black pepper

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INGREDIENTS

3 cups Chicken ; cooked, shredded
1 1/2 cups Chicken Broth
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 veggies ; thaw for 30 minutes before adding
3 cubes Chicken Bouillon
1 dash Black pepper

Servings

INSTRUCTIONS

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!

NOTES

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Chicken and Biscuit Bake

3 cups Chicken cooked, shredded
1 1/2 cups Chicken Broth
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 veggies thaw for 30 minutes before adding
3 cubes Chicken Bouillon
1 dash Black pepper

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!)

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

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Nutrition

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Serving Size: 1 Serving (441g)
Recipe Makes: 6 Servings

Calories: 926
Calories from Fat: 537 (58%)

Amt Per Serving		% DV

	Total Fat 59.7g	80 %
	Saturated Fat 24.4g	122 %
	Monounsaturated Fat 21.5g
	Polyunsanturated Fat 8.6g
Cholesterol 155.3mg		48 %
Sodium 2274.7mg		78 %
Potassium 469.1mg		12 %
Total Carbohydrate 64g		19 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 60.2g
Protein 32.2g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 926

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