Chicken and Cheese Casserole
Get the flavor of chicken pot pie in an easy casserole! Tender, flaky
biscuits
make the perfect topping for tasty chicken, vegetables and cheese.
Preheat oven to 375º F.
Pour into an 8" square pan and mix well:
2 cups cut up cooked chicken
1 can (11 oz.) whole kernel corn with red and green peppers, drained
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
2 cups (8 oz.) shredded Monterey Jack cheese
Stir with a fork in small bowl:
2-1/4 cups Original Bisquick(r) mix
2/3 cup milk
Stir Bisquick mix and milk until soft dough forms. Turn dough onto
surface
dusted with Bisquick mix.
Knead 10 times. Roll 1/2" thick. Cut with 2-1/2" biscuit cutter. Place
biscuits on top of chicken mixture.
Bake casserole 20 to 25 minutes or until biscuits are golden brown.
Makes 6 servings.
High Altitude (3500-6500 ft)
Heat oven to 400º F. Heat chicken, corn, soup and cheese to boiling in
2
quart sauce pan;
pour into baking dish. Top with biscuits. Bake 30 to 35 minutes.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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