Try this Chicken & biscuit bake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees
Warm chicken stock in small pan & add bouillon cubes to dissolve. Keep warm until ready to use.
9 x 13 casserole dish- lightly coat with non stick spray...pour in melted butter.
Layer the shredded chicken over melted butter.
Sprinkle the veggies over chicken.
In a small bowl, combine the milk & bisquick. - pour over the chicken & veggies - DO NOT MIX!
Sprinkle on 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 - DO NOT MIX!!!!
Cook until set, brown & bubbly - let set 5 minutes, then serve & eat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 665 | ||
Calories from Fat: 289 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.1g | 43 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 90.4mg | 28 % | |
Sodium 2119mg | 73 % | |
Potassium 375.3mg | 10 % | |
Total Carbohydrate 60.7g | 18 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 58.9g | ||
Protein 31.8g | 45 % | |
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. |
Calories per serving: 665
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