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Biscuit-Topped Chicken and Cheese Casserole
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Biscuit-Topped Chicken and Cheese Casserole

40 Minutes
40 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups cut-up cooked chicken
1 can (11 oz.) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 can (10 3/4 oz.) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 oz.)
1 2/3 cups Original Bisquick® mix
2/3 cup milk
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Let's Make It
1
Preheat 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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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