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Chicken and Biscuit Bake

This delicious chicken and biscuits is a meal the whole family will enjoy, and the slow cooker helps to make it quick and easy to prepare

Even though it’s homemade, this delicious chicken and biscuits recipe is surprisingly easy to prepare, and it cooks quickly. I started with 2 large chicken breast halves, but this could also be made with cooked chicken which is leftover or from a rotisserie chicken. You’ll end up with enough biscuits to save or freeze for another meal.

The biscuits get baked right on top of the casserole until golden brown. In my opinion, the biscuits are the best part. They’re warm, buttery, and super flaky. I was tempted to steal all of the biscuits off the casserole and eat them all myself

 

Ingredients:

  • 3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
  • 1 1/2 cups chicken stock or broth (low sodium is best)
  • 1/4 cup (half of a stick) butter, melted
  • 2 cups Bisquick
  • 1 1/2 cups milk
  • 1 can cream of chicken soup
  • 1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
  • 1 chicken bouillon cube (use 2 ONLY if using unsalted butter, low-sodium broth/stock and/or low-sodium cream of chicken soup)
  • Pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use.
  3. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12″ round). Pour in the melted butter.
  4. Layer the shredded chicken on top of the butter.
  5. Sprinkle on the veggies.
  6. In a small mixing bowl, combine the milk and Bisquick. (It’s okay if there are a few lumps remaining.)
  7. Pour over the chicken and vegetables. do not mix
  8. Sprinkle on a little black pepper, if desired.
  9. Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
  10. Once blended, slowly pour over the Bisquick layer. do not mix
  11. If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (12″), bake for 50 – 55 minutes or until casserole is set and top is brown and bubbly.
  12. Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

Recipe adapted slightly from:joyouslydomestic.com

Chicken Biscuit Bake

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