Biscuit-topped Chicken And Cheese Casserole
2 cups cut-up cooked chicken
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 oz)
1 2/3 cups Original Bisquick® mix
2/3 cup milk
1.)Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
2.)In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
3.)Bake 20 to 25 minutes or until biscuits are golden brown.
| Yield: | 6 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 40 mins | |||
| Ready In: | 0 hr 40 mins | |||
| Category: | Breakfast | |||
| Main Ingredient: | Cheese & Dairy | |||
| Cooking Method: | Baking |
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| Recipe Tags: | biscuit | chicken and cheese | chicken | cheese |
Chef's Note & Story
Spice up this comfort-food casserole with a dash of chili powder sprinkled on top.
