Chicken and Biscuit Bake

1. 1

   Preheat oven to 350F.

2. 2

   Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve.

3. 3

   Keep warm until ready to use.

4. 4

   Lightly coat with non-stick spray a 9x13 casserole dish.

5. 5

   Pour in the melted butter.

6. 6

   Layer the shredded chicken on top of the butter.

7. 7

   Sprinkle on the veggies.

8. 8

   In a small mixing bowl, combine the milk and Bisquick.

9. 9

   (it's ok if there are a few lumps remaining.)

10. 10

    Pour over the chicken and veggies.

11. 11

    DO NOT MIX!

12. 12

    Sprinkle on a little black pepper, if desired.

13. 13

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

14. 14

    Once blended, slowly pour over the Bisquick layer.

15. 15

    Again, DO NOT MIX!

16. 16

    (Yes, it'll looks like a big, soupy mess.

17. 17

    Trust me....this is what it's supposed to look like!)

18. 18

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

19. 19

    Remove from oven allow to rest for 5 minutes.

20. 20

    Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.