Chicken and Cheese, Biscuit-Topped Casserole

Chicken and Cheese, Biscuit-Topped Casserole

Thanks to the folks at Betty Crocker for this wonderful cheese related recipe.  chicken_cheese_casserole

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

Heat your oven to 375°F. In 8-inch square baking dish, mix chicken, corn, soup and cheese.  Next in medium bowl, stir Bisquick mix and milk with fork until the soft dough forms. Place dough a on surface dusted with Bisquick mix and knead at least 10 times. The roll all this so it’s 7 1/2-inch around and 1/2 inch thick. With 2 1/2-inch round cutter cut 6 biscuits. Place all this on top of your chicken mixture.

Bake for 20 to 25 minutes or until biscuits are golden brown.