Chicken and Cheese Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An easy and delightfully gooey casserole recipe Ingredients:
2 cups cooked chicken breasts, cut up |
1 (10 3/4 ounce) can condensed cream of chicken soup |
2 cups shredded monterey jack cheese |
2 1/4 cups bisquick |
2/3 cup milk |
Directions:
1. Heat oven to 375 degrees.
2. Mix chicken, soup, and cheese in a 8x8-inch square baking pan, coated with cooking spray.
3. stir bisquick and milk until a soft dough forms (you may need to add a bit more bisquick to get a good consistency). Turn dough onto surface dusted with bisquick. Knead 10 times. Roll 1/2-inch thick, and cut with two and a half-inch cutter.
4. Place biscuits on chicken mixture. I fit four whole biscuits in the dish, then quartered two and a half other biscuits to fill in the gaps.
5. Bake 25 minutes or until biscuits are golden brown.
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