Chicken And Cheese Casserole Recipe - Cooking Index
2 cups | 125g / 4.4oz | Cut-up cooked chicken |
1 | Whole kernel corn with | |
Red and green peppers - (11 oz) - drained | ||
1 | Condensed cream of chicken soup - - (10 3/4 oz) | |
2 cups | 292g / 10oz | Shredded Monterey Jack cheese - (8 oz) |
2 1/4 cups | 533ml | Original Bisquick |
2/3 cup | 157ml | Milk |
Heat oven to 375 degrees. Mix chicken, corn, soup and cheese in square baking dish, 8 by 8 by 2 inches.
Mix Bisquick and milk until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2-inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.
Bake 20 to 25 minutes or until biscuits are golden brown.
This recipe yields 6 servings.
Nutritional Info Per Serving: Calories 460 (Calories from Fat 225); Fat 25g (Saturated 11g); Cholesterol 80mg; Sodium 1420mg; Potassium 380mg; Carbohydrate 43g (Dietary Fiber 2g); Protein 28g.
Diet Exchanges: 3 Starch; 3 Medium-Fat Meat; 2 Fat.
High Altitude (3500-6500 ft): Heat oven to 400 degrees. Heat chicken, corn, soup and cheese to boiling in 2-quart saucepan; pour into baking dish. Top with biscuits. Bake 30 to 35 minutes.
Description:
"Get the flavor of chicken pot pie in an easy casserole! Tender, flaky biscuits make the perfect topping for tasty chicken, vegetables and cheese."
Source:
Back of the Box Recipes at http://www.backofthebox.com
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