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Aug 28, 2010

Bisquick Chicken and Cheese Casserole | Country Cooking Recipes

Makes 6 servings

2 cups cut-up cooked chicken 
1 can (11 ounces) whole kernel corn with red and green peppers, drained 
1 can (10 3/4 ounces) condensed cream of chicken soup 
2 cups shredded Monterey Jack cheese (8 ounces) 
2 1/4 cups Original Bisquick(r) 
2/3 cup milk 

Heat oven to 375°. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches. Mix Bisquick and milk until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture. Bake 20 to 25 minutes or until biscuits are golden brown. High Altitude (3500-6500 ft): Heat oven to 400°. Heat chicken, corn, soup and cheese to boiling in 2-qt saucepan; pour into baking dish. Top with biscuits. Bake 30-35 min.

Wanda Rawlins
Country Cooking Recipes