Chicken and Biscuit Bake

September 29, 2013

166

The perfect combination of chicken & dumplings and chicken pot pie come together in one casserole bake. Comfort food at its finest!

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth (low sodium is best)
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
1 chicken bouillon cube (use 2 ONLY if using unsalted butter, low-sodium broth/stock and/or low-sodium cream of chicken soup)
1 teaspoon pepper

Preheat oven to 350 degrees. Warm chicken broth/stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9 x 13 casserole...
See the full directions on my site

Nutritions

Calories
577

Sodium
1920mg
80% DV

Fat
38g
59% DV

Protein
13g
27% DV

Carbs
39g
13% DV

Fiber
4g
16% DV