This is a long time family-favorite! I've been eating this as long as I can remember! A major time saver is to bake and cube the chicken in the morning (or the night before if you won't have time the day of). This way, you don't have to start dinner an hour early just to cook the chicken, let it cool, and cube it. I also do this for the bacon and the tomatoes, that way when it comes time to get supper in the oven, I can just throw it all together! Enjoy!
Chicken Biscuit Casserole
Makes 6 servings (my kids eat 1/2 serving each)
9 ww p+ per serving
Makes 6 servings (my kids eat 1/2 serving each)
9 ww p+ per serving
Ingredients:
1 1/2 C cooked chicken breast, cubed
5 slices crisp cooked bacon, crumbled
1 (16oz) package of frozen mixed vegetables, thawed and drained (can be done last-minute by running under hot running water for a minute or two)
1 C fresh tomatoes, chopped
1 can condensed cream of chicken soup
1 1/2 C Bisquick
milk, divided 2/3 and 3/4
1/2 C shredded cheddar cheese
French’s Fried Onions (enough to be sprinkled on top)
1/2 tsp onion powder (or to taste)
Cooking Instructions:
1. Preheat oven to 400 F.
2. In an 8x12 baking dish, combine: chicken, bacon, vegetables, tomatoes, cream of chicken soup, 3/4 C milk, and onion powder. Mix thoroughly, cover with tinfoil, and bake for 15 minutes.
3. Meanwhile, combine: bisquick and 2/3 C milk.
4. Uncover casserole and place bisquick on top, forming 6 biscuit mounds. Bake, uncovered, for 10 minutes.
5. Remove, top with cheese and sprinkle with onion strings. Bake an additional 5 minutes (or until a toothpick inserted in the biscuit comes out clean).
6. Let stand for 5-10 minutes to cool, and serve!
