Biscuit-Topped Chicken and Cheese Casserole
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Updated Mar 5, 2012
Solve the midweek dinner dilemma with this cheesy chicken bake made with Bisquick® mix and just five other ingredients.
Biscuit-Topped Chicken and Cheese Casserole
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- Prep Time 15 min
- Total 40 min
- Servings 6
- Ingredients 6
Ingredients
- 2 cups cut-up cooked chicken
- 1 can (11 oz) 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
Instructions
-
Step1Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
-
Step2In 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.
-
Step3Bake 20 to 25 minutes or until biscuits are golden brown.
Nutrition
470
Calories
23g
Total Fat
28g
Protein
37g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 11g
- 54%
- Trans Fat
- 1 1/2g
- Cholesterol
- 80mg
- 26%
- Sodium
- 1190mg
- 50%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 35%
- 35%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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