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CHICKEN AND BISCUIT BAKE Recipe

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This recipe for CHICKEN AND BISCUIT BAKE is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
3 cups- cooked chicken, shredded (about 2 breast)
1 1/2 cup- chicken stock or broth
1/4 cup- butter, melted (1/2 stick)
2 cups- Bisquick
1 1/2 cup- milk
1 can- cream of chicken soup
1 3/4 cup frozen mixed vegetables (thaw 30 minutes before using)
3 chicken bouillon cubes
pepper
Directions:
Directions:
Preheat oven 350º.
Dissolve chicken bouillon cube in warm chicken stock. (Keep Warm)
Spray 9 x 13 casserole dish with cooking spray (lightly)
Pour in melted butter
Layer chicken on top of butter and hen sprinkle with veggies on top.
In a small mixing bowl, combine milk and bisquick mix. (lumps are ok)
Pour over chicken and vegetables. DO NOT MIX.
Sprinkle with black pepper if desired.
Combine cream of chicken soup with warm stock in a small bowl.
Once blended pour over the bisquick layer. Again, DO NOT MIX.
Bake for 40-45 minutes or until top is brown and bubbly. If using a 12" dish bake 50-55 minutes till brown and bubbly.
Remove from oven and allow to rest 5 minutes. Serve

 

 

 

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