Bisquickeasycheesychickencasserole Recipes

GROUND BEEF CHEESE AND BISQUICK LAYERED CASSEROLE

Steps:

• Combine bisquick, eggs, milk and seasonings; stir in Cheddar and Parmesan cheeses and mix well.
• Spread half of the mixture in a 13x9 inch baking pan; top with Ground Beef Sauce and American cheese.
• Spread remaining mixture on top; sprinkle with additional Parmesan cheese and parsley.
• Bake at 325* for 20 minutes.
• Ground Beef Sauce:.
• Combine all ingredients in a saucepan and bring to a boil; reduce heat and simmer for 15 minutes. Remove and discard bay leaf.

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.

CHICKEN AND BROCCOLI CASSEROLE WITH CHEESY BISCUIT TOPPING

Steps:

• Heat oven to 425°F. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
• Cover and bake casserole about 25 minutes or until bubbly.
• About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
• Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.

CHEESY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 425°F. Spray round 2-quart casserole or 11x7-inch glass baking dish with cooking spray.
• In large bowl, mix chicken, beans, salsa, chili powder and garlic powder; stir in cheese. Spoon into baking dish. In small bowl, mix Bisquick mix, milk and butter. Pour and spoon evenly over chicken mixture.
• Bake 30 to 35 minutes or until crust is golden brown. Top with lettuce, tomato and onions. Serve with guacamole, sour cream and pickled sliced jalapeño chiles, if desired.

CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
• In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
• Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

BISCUIT-TOPPED CHICKEN AND CHEESE CASSEROLE

Steps:

• Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
• In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
• Bake 20 to 25 minutes or until biscuits are golden brown.

BISQUICK EASY CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 400 degrees. Mix chicken, cheese sauce and veggies in a 9 inch square pan.
• Mix Bisquick, Parmesan and butter with a fork until crumbly. Stir in the egg and sprinkle the mixture over the chicken mixture.
• Bake uncovered about 20 minutes or until topping is golden brown.

CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350°F
• Melt the butter in a frying pan over medium heat and add the chopped onion. Sauté until tender.
• Add milk, sour cream, and soup. Heat through.
• Add 1/2 cup cheese and spoon into an 8x8 inch baking dish.
• Lay biscuits side by side on top of the mixture. Sprinkle remaining cheese on top.
• Bake for 20 minutes or until biscuits are golden brown.

EASY BISQUICK CHEESECAKE SQUARES (CRUSTLESS)

Steps:

• In a mixing bowl, beat cream cheese and sugar.
• Add eggs, yogurt, vanilla,Bisquick, and lemon juice.
• Mix just until smooth.
• Pour into a greased 9-inch square baking dish.
• Bake at 350 degrees for 25-30 minutes or until center is nearly set.
• Place on a wire rack while preparing topping.
• In a bowl, combine sour cream, sugar, and vanilla until smooth.
• Carefully spread over cheesecake.
• Bake for 4 minutes (topping will not brown or set).
• cool on a wire rack for 1 hour.
• Refrigerate until completely cooled.
• Garnish with fresh fruit if desired.

CHICKEN & CHEDDAR BISCUIT CASSEROLE

Steps:

• Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.