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

Updated March 5, 2012

Make with

Bisquick

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.

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 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;