Chicken and Cheese Casserole

Get the flavor of chicken pot pie in an easy casserole!
Tender, flaky biscuits make the perfect topping for tasty
chicken, vegetables and cheese.

Prep: 12 min Bake: 25 min

2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick®
2/3 cup milk


1. Heat oven to 375F. Mix chicken, corn, soup and cheese in
square baking dish, 8x8x2 inches.

2. 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.

3. Bake 20 to 25 minutes or until biscuits are golden brown.

Makes 6 servings

Nutritional Info Per 1 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 400F. Heat chicken, corn, soup and cheese to boiling
in 2-qt. saucepan; pour into baking dish. Top with biscuits.
Bake 30 to 35 minutes.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.