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Biscuit-Topped Chicken and Cheese Casserole

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By Betty Crocker Kitchens
Updated Mar 5, 2012
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Solve the midweek dinner dilemma with this cheesy chicken bake made with Bisquick® mix and just five other ingredients.

Biscuit-Topped Chicken and Cheese Casserole

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 2 cups cut-up cooked chicken
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1 2/3 cups Original Bisquick™ mix
  • 2/3 cup milk

Instructions

  • Step 
    1
    Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
  • Step 
    2
    In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
  • Step 
    3
    Bake 20 to 25 minutes or until biscuits are golden brown.

Nutrition

470 Calories
23g Total Fat
28g Protein
37g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
11g
54%
Trans Fat
1 1/2g
Cholesterol
80mg
26%
Sodium
1190mg
50%
Potassium
260mg
7%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
8%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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