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Biscuit-Topped Chicken and Cheese Casserole
Biscuit-Topped Chicken and Cheese Casserole

Biscuit-Topped Chicken and Cheese Casserole

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups cut-up cooked chicken
1 can (11 oz.) Green Giant® Mexicorn® 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
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Let's Make It
1
Preheat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
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.
3
Bake 20 to 25 minutes or until biscuits are golden brown.
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