Chicken and Biscuit Bake
3 c. (approx.) of cooked, shredded chicken (I used 3 canned chicken)
1 1/2 c.chicken stock or broth
1/4 c butter, melted
2 c. Bisquick
1 1/2 c milk
1 can cream of chicken soup
1 1/2 c. frozen mixed veggies (I used 3 cups, let thaw for 30 min.)
3 chicken billion cubes
pepper
Direction:
Preheat oven to 350 degrees, bake 40-45 minutes.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolved. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish.
Pour in the butter.
Layer the shredded chicken on top of the butter.
Sprinkle on the veggies.
In the small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps)
Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired
Combine the cream of soup with the warm stock in a small mixing bowl.
Once blended slowly pour over the Bisquick layer. Again, DO NOT MIX!
~It will look like a soupy mess~
Bake for 40-45 minutes or until casserole is set and top is brown and bubbly.
Remove from oven and allow to rest for 5 minutes. Serve and enjoy!
