Prompted by a craving for comfort foods and the non-stop ads for those chicken & biscuit everything-in-one-box meals, I went on a search for a quick & easy chicken pot pie type recipe. Here it is with a few variations, and boy is it YUMMY
Chicken and Biscuit Casserole
Prep time
Cook time
Total time
Recipe type: Main
Ingredients
- ½ lb bacon, fried & crumbled
- 3 cups cubed, cooked chicken
- 1 10oz package of frozen mixed veggies (I used one with peas, carrots, corn & green beans)
- 1½ cups shredded cheddar (or a blend of your favorite hard cheeses)
- ¾ cup milk
- 1 can cream of mushroom soup (cream of celery can be substituted)
- 1½ cup bisquick
- ⅔ cup milk
- 1 can french fried onions
Instructions
- Preheat oven to 400F.
- Grease one 8x12 inch baking pan.
- In a large bowl, combine bacon, chicken, veggies, and one cup of the cheese. Pour into baking pan.
- In a separate bowl, combine soup and ¾ cup milk, then pour evenly over chicken mixture.
- Bake covered for 15 minutes.
- While that's baking, in a large bowl combine biscuit mix, milk & ½ can of the onions; mix thoroughly.
- Remove pan from oven, and drop rounded teaspoons full of the biscuit mixture around the edge of the pan.
- Bake uncovered for 15-20 minutes or until the biscuits are golden brown.
- Top with remaining cheese & onions, and return to the oven for another 2 or 3 minutes or until the onions are toasted.
- Serve hot with a tossed salad and a crisp lager.
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