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Chicken And Cheese Casserole

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

2 cups 125g / 4.4ozCut-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 / 10ozShredded Monterey Jack cheese - (8 oz)
2 1/4 cups 533mlOriginal Bisquick
2/3 cup 157mlMilk

Recipe Instructions

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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