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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This cheesy chicken casserole gets its vibrant color from frozen vegetables and its unique flavor from crumbled bacon, reports Debbie Vannette of Zeeland, Michigan. The biscuit-topped dish has become a regular at our dinner table since my sister-in-law shared it with us after the birth of our son. Ingredients:
1 package (16 ounces) frozen mixed vegetables |
2-1/2 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3/4 cup 2% milk |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
8 bacon strips, cooked and crumbled, optional |
biscuits: |
1-1/2 cups biscuit/baking mix |
2/3 cup 2% milk |
1 can (2.8 ounces) french-fried onions |
Directions:
1. In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400° for 15 minutes.
2. Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture.
3. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted. Yield: 6 servings.
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