chicken and biscuit bake

Ingredients chicken and biscuit bake

3 cup cooked shredded chicken (2 breasts)
1 1/2 cup chicken stock or broth
1/4 cup (half of a stick) butter melted
2 cup Bisquick
1 1/2 cup milk
1 can cream of chicken soup
1 1/2 cup frozen mixed veggies ( allow to thaw 30 min. before adding to recipe)
3 chicken bouillon cubes
1 pepper

how to make chicken and biscuit bake

Preheat oven to 350°F.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9x13 casserole dish. Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In a small mixing bowl, combine the milk and Bisquick. (it's ok if there are a few lumps remaining.)

Pour over the chicken and veggies. DO NOT MIX!

Sprinkle on a little black pepper, if desired.

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it'll looks like a big, soupy mess. Trust me....this is what it's supposed to look like!)

Bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly.

Remove from oven allow to rest for 5 minutes. Serve and enjoy.