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Ingredient
Chicken and Biscuit Bake
Introduce
Ingredient
1 1/2 cup
chicken stock or broth
1/4 cup
(half of a stick) butter, melted
2 cup
Bisquick
1 1/2 cup
milk
1 can
cream of chicken soup
1
pepper
Cooking instructions
* Step 1
Preheat oven to 350°F.
* Step 2
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
* Step 3
Lightly coat with non-stick spray a 9x13 casserole dish. Pour in the melted butter.
* Step 4
Layer the shredded chicken on top of the butter.
* Step 5
Sprinkle on the veggies.
* Step 6
In a small mixing bowl, combine the milk and Bisquick. (it's ok if there are a few lumps remaining.)
* Step 7
Pour over the chicken and veggies. DO NOT MIX!
* Step 8
Sprinkle on a little black pepper, if desired.
* Step 9
Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
* Step 10
Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
* Step 11
(Yes, it'll looks like a big, soupy mess. Trust me....this is what it's supposed to look like!)
* Step 12
Bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly.
* Step 13
Remove from oven allow to rest for 5 minutes. Serve and enjoy.
Note: if there is a photo you can click to enlarge it
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