Chicken & Biscuit Casserole
by Courtney Agan
serves: 4
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Chicken & Biscuit Casserole |
| Ingredients: |
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2 Cans |
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Chicken |
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1 10 3/4 oz Can |
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Cream of Chicken Soup |
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1 1/2 Cups |
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Frozen Mixed Vegies, Thawed & Drained |
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2/3 Cup |
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Milk |
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1 1/4 Cup |
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Bisquick |
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1/3 Cup |
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Shredded Cheddar |
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1/2 Cup |
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Milk |
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2 Tbsp |
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Butter, Melted |
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1/8 Tsp |
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Garlic Powder |
| Directions: |
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Preheat oven to 425 degrees. Mix chicken, soup, vegies and 2/3 cup milk in ungreased 8" baking dish. Bake uncovered 20 minutes. Stir bisquick, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot chicken mixture. Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder, brush over warm biscuits.
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