Magic Chicken and Biscuit Casserole
Yield: 8 servings
4 Tbsp butter
2 chicken breasts, cooked and shredded...
Up to 2 cups mixed vegetables (can use frozen, fresh or a mix)
¼ onion, diced small
1/2 cup shredded cheddar cheese
2 cups reduced fat biscuit mix
1 ½ cups skim milk
1 ½ cups chicken broth
1 can fat free cream of chicken soup
Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in
the oven. 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. This is absolutely delicious!
Sandra Bradford shared Melanie Rowland Poynter's
photo.·