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Chicken and Biscuit Bake

  • Rachel Koch

    3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this) 1 1/2 cups chicken stock or broth 1/4 cup (half of a stick) butter, melted 2 cups Bisquick 1 1/2 cups milk 1 can cream of chicken soup 1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe) 3 chicken bouillon cubes Pepper Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies. In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.) Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX! (Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!) If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly. Remove from oven and allow to rest for 5 minutes.

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