This was very easy & fast! Danny said that it wasn't his favorite, but we both thought it was pretty good--especially for how quick it was.
Chicken & Biscuit Casserole
2 C. cooked chicken, cut-up (I didn't measure, I just dumped some in. If you're in a big hurry, I think canned chicken would work good too)
1 can (11 oz.) mexicorn, drained
1 can cream of chicken soup
2 C. shredded Monterey jack cheese (I only used 1 cup & I just used cheddar & mozzarella)
salt & pepper (to taste)
1 2/3 C. Bisquick mix
2/3 C. milk
Mix chicken, corn, soup, cheese, and salt & pepper. Place in a greased 8x8 baking dish. In bowl, mix Bisquick & milk until soft dough forms. Place dough on surface dusted with some Bisquick. Knead 10 times. Roll into 7 1/2 inch round and 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on top of chicken mixture. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.
*I used the lazy approach & just did drop biscuits. Just mix the Bisquick & milk in a bowl & then take 2 spoons & drop the dough on top of the chicken mixture. I did 3 rows of 3, so 9 drop biscuits total. It's nice to skip the kneading, rolling out, & cutting--even if it doesn't look quite as pretty :)
*I thought the biscuit layer was quite thick, so next time I'm going to do a little less of the Bisquick & milk.
*You can also use ready made biscuits that you buy in the refrigerator section of the grocery store instead of the Bisquick & milk.
recipe from Adrienne Branch
