Chicken and Biscuit Bake

Name: Chicken and Biscuit Bake
Cuisine: American
Ingredients: 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

davilaathome @cook_3241159

Pomona, California

Chicken and Biscuit Bake

davilaathome @cook_3241159

Saved

Ingredients

3 cupcooked, shredded chicken (2 breasts)
1 1/2 cupchicken stock or broth
1/4 cup(half of a stick) butter, melted
2 cupBisquick
1 1/2 cupmilk
1 cancream of chicken soup
1 1/2 cupfrozen mixed veggies ( allow to thaw 30 min. before adding to recipe)
3chicken bouillon cubes
1pepper

Saved

Steps

1

Preheat oven to 350°F.
2

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
3

Lightly coat with non-stick spray a 9x13 casserole dish. Pour in the melted butter.
4

Layer the shredded chicken on top of the butter.
5

Sprinkle on the veggies.
6

In a small mixing bowl, combine the milk and Bisquick. (it's ok if there are a few lumps remaining.)
7

Pour over the chicken and veggies. DO NOT MIX!
8

Sprinkle on a little black pepper, if desired.
9

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
10

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
11

(Yes, it'll looks like a big, soupy mess. Trust me....this is what it's supposed to look like!)
12

Bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly.
13

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