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Biscuit-Topped Chicken and Cheese Casserole

Prep 15 min
Total 40 min
Servings 6

Solve the midweek dinner dilemma with this cheesy chicken bake made with Bisquick® mix and just five other ingredients. MORE+ LESS-

By Betty Crocker Kitchens

March 5, 2012

Ingredients

cups cut-up cooked chicken

can (11 oz) whole kernel corn with red and green peppers, drained

can (10 3/4 oz) condensed cream of chicken soup

cups shredded Monterey Jack cheese (8 oz)

1 2/3

cups Original Bisquick™ mix

2/3

cup milk

Steps

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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.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 36%
Saturated Fat 11g 54% Trans Fat 1 1/2g
Cholesterol: 80mg; 26%
Sodium: 1190mg; 50%
Potassium: 260mg; 7%
Total Carbohydrate: 37g; 12%
Dietary Fiber 2g 8% Sugars 5g
Protein: 28g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 35%; 35%
Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;