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