BISCUIT-TOPPED CHICKEN AND CHEESE CASSEROLE

Biscuit-Topped Chicken and Cheese Casserole image

Solve the midweek dinner dilemma with this cheesy chicken bake made with Bisquick® mix and just five other ingredients.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 6

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Ingredients

2 cups cut-up cooked chicken
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 oz)
1 2/3 cups Original Bisquick™ mix
2/3 cup milk

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.

Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 1 1/2 g