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Chicken and Biscuit Bake

3 cup cooked, shredded chicken (2 breasts)
1 1/2 cup chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cup Bisquick
1 1/2 cup milk
1 can cream of chicken soup
1 1/2 cup frozen mixed veggies ( allow to thaw 30 min. before adding to recipe)
3 chicken bouillon cubes
1 pepper


Preheat oven to 350F. 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 9x13 casserole dish. 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 ok if there are a few lumps remaining.) Pour over the chicken and veggies. 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!) Bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. Remove from oven allow to rest for 5 minutes. Serve and enjoy.

Source: cookpad.com