Cheesy Chicken Bake

Name: Cheesy Chicken Bake
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup gluten-free biscuit mix; 1 cup boiling water; 2 -3 cups cooked shredded chicken; 1 can Cream of chicken; 3/4 cup non-dairy sour cream; 8 oz shredded Monterey Jack Cheese

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Can use regular biscuit mix, but use half the water. You can also use regular sour cream of the same amount.

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Can use regular biscuit mix, but use half the water. You can also use regular sour cream of the same amount.

Saved

Ingredients

45 mins

4 servings

2 cupgluten-free biscuit mix
1 cupboiling water
2-3 cups cooked shredded chicken
1 canCream of chicken
3/4 cupnon-dairy sour cream
8 ozshredded Monterey Jack Cheese

Saved

Steps

45 mins

1

Mix biscuit mix & water until soft dough forms. Let stand until cool, about 10 minutes.
2

Heat oven to 400°F.
3

Turn dough onto floured cloth covered surface. Knead until smooth, 12-15 times. Roll dough into rectangle, 18x11". Fold crossways into thirds. Place in baking dish, 8x8x2. Unfold, allowing long sides to hang over edges of dish.
4

Sprinkle chicken in crust.
5

Heat soup & sour cream in saucepan until hot. Pour over chicken evenly.
6

Sprinkle cheese over top.
7

Fold edges of dough over the filling to center. Pinch edges to seal. Cut slit a in top to allow steam to escape.
8

Bake uncovered until crust is brown, about 45 minutes. Let cool for 5 minutes before serving.