Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

Chicken and Biscuit Casserole


4 Tbsp butter

2 chicken breasts, cooked and shredded

Up to 2 cups mixed vegetables

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

2-3 chicken bouillon cubes

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. 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 .

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

Bake for 45-50 minutes

Remove when top is evenly browned and allow to sit for 5-10 minutes before serving

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.

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