Magic Chicken And Biscuit Casserole Recipe 445

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MAGIC CHICKEN AND BISCUIT CASSEROLE RECIPE - (4.4/5)



Magic Chicken and Biscuit Casserole Recipe - (4.4/5) image

Provided by AuntieGooper

Number Of Ingredients 10

4 Tbsp butter
2 chicken breasts, cooked and shredded
Up to 2 cups mixed vegetables (can use frozen, fresh or a mix)
1/4 onion, diced small
1/2 cup shredded cheddar cheese
2 cups reduced fat biscuit mix
1 1/2 cups skim milk
1 1/2 cups chicken broth
2-3 chicken bouillon cubes (if using canned broth, use all 3)
1 can fat free cream of chicken soup

Steps:

  • Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven. Heat the broth and dissolve the bouillon, set aside. Remove the dish from the oven and layer chicken on top of the butter, do not stir. Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper). Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix! Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR...yep, it looks like a mess, but bake for 45-50 minutes and the magic happens! Remove when top is evenly browned and allow to sit for 5-10 minutes before serving.

CHICKEN AND BISCUIT CASSEROLE



Chicken and Biscuit Casserole image

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower), thawed
1 cup KRAFT Shredded Mild Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 cup all-purpose baking mix
3 Tbsp. milk
1 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 375ºF.
  • Combine soup and 1/2 cup sour cream in 8-inch square baking dish sprayed with cooking spray. Stir in chicken, vegetables and cheese.
  • Mix baking mix, remaining sour cream, milk and chives just until mixture forms soft dough; spoon into 6 mounds over chicken mixture.
  • Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

MAGIC CHICKEN PIE RECIPE - (3.8/5)



MAGIC CHICKEN PIE Recipe - (3.8/5) image

Provided by Willy

Number Of Ingredients 11

INGREDIENTS
4 tbs butter
2 cooked boneless, skinless chicken breasts, shredded
2 cups fresh or frozen vegetables (your choice)
1/4 cup onion, chopped
1 cup shredded cheddar cheese
2 cups baking mix (like Bisquick)
1 1/2 cups milk
1 1/2 cups rich chicken stock
2 chicken stock cubes
1 can (10.75 oz) cream of chicken soup

Steps:

  • INSTRUCTIONS Preheat oven to 350 degrees F. Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted. In a large bowl, mix the milk and baking mix; set aside. Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside. Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS: Distribute shredded chicken over melted butter evenly Distribute veggies over the chicken evenly Distribute the onion over the veggies evenly Distribute the cheese over the onion evenly Pour baking mix batter over the top evenly Pour the soup/stock mixture over the top evenly Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown. Remove from oven and let stand 10 minutes before serving.

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