Chicken and Biscuit Bake

This is a perfect meal to get ready for fall, even if it is still 95 degrees outside (which it is here)! It also makes a TON of food with very little effort and ingredients. 

2 sticks of butter, melted and separated (hey; I never said this was good for you!)
Garlic powder, salt, and pepper
4 chicken breasts, cooked and shredded
2 C chicken broth
1 can cream of chicken soup
2.5 C bisquick
2 C milk. 

Preheat oven to 350. Pour one of the melted sticks of butter into the bottom of an 11x14" casserole dish. Place the chicken into the dish, spreading evenly across the bottom. Sprinkle with garlic powder, salt, and pepper. Combine bisquick with milk. Pour over chicken. Combine soup with chicken broth. Pour over bisquick. Do not stir. Pour the rest of the melted butter over the bisquick. Do not stir. Sprinkle with garlic powder. Bake for 40 minutes until bisquick is golden brown. 

You could also top this with shredded cheese for a "cheddar bay" style biscuit (like they serve at Red Lobster). 

This recipe made enough for me and my husband, plus my in-laws, plus my lunch the next day. And we still have enough for two or three more servings. It was delicious and filling. Definitely a keeper!


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