| 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 |
Serve with...
Jicama-Citrus Salad
Total Time:
25 min
| 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. |
| Heat oven to 400°F. In 2-quart saucepan, heat chicken, corn, soup and cheese to boiling. Make biscuits. Pour chicken mixture into 8-inch square glass baking dish. Top with biscuits. Bake 30 to 35 minutes. |
|
| Use up your leftover cooked turkey in place of the chicken in this recipe. |
|
| Spice up this comfort-food casserole with a dash of chili powder sprinkled on top. |
Nutrition Information:
470 ( 210); 23g ( 11g, 1 1/2g); 80mg; 1190mg; 37g ( 2g, 5g); 28g 10%; 2%; 35%; 10% 2 ; 1/2 ; 0 ; 3 ; 2 1/2 2 1/2