I love this recipe. So I'm sharing it with you. I found this recipe on the back of a Bisquick box once, and I tweaked it (shocking, right?) to my family's liking. The best part about this dish is that it's extremely versatile. You can substitute any meat that you'd like, keep it vegetarian, and change up the types of veggies you add. I keep my creamed soups, canned veggies and Bisquick on hand all the time so it's a wonderful go-to meal when I'm in a bind. It's a great stick-to-your-ribs family meal, and it has a way of magically disappearing in our house. I've taken some pictures of the different steps so you can get a clear picture of how to build this baby...or maybe I just like taking pictures...or maybe you just like you :) Either way, I hope you enjoy this casserole.
Season your chicken with a little bit of pepper, and toss it in a skillet with a bit of olive oil (or cooking spray) that's been heated over medium-high heat. Get it nice and golden brown so it's a little crispy on the outside and still nice and juicy on the inside.
Here comes the tough part. Dump in all of your canned goods - Cream of Chicken Soup, Cream of Mushroom Soup, drained Veg-all and drained Carrots. Fold it all in together until it looks like this:
Now pepper it all up nice and good so it has lots of flavor. I don't use salt in this recipe because you get plenty of that from your creamed soups. Now comes the step where I got distracted from all the excitement of cooking this wonderful meal and forgot to take a picture. Oops. Anyway, whisk up your Bisquick and milk. It should drop easily from the whisk but shouldn't be runny. Does that make sense? Good. If your mixture is too thick, add a little more milk. A little too thin? Add a little more Bisquick. No big deal.
Ok, once you've done that, pour your sauce mixture into your baking dish that's been greased with cooking spray. Spread it all out nice and even, then dump the Bisquick mixture right in on top of it.
Spread that out evenly, too. It doesn't have to be perfect, see?
The biscuit layer may be thin, but it will thicken up dramatically while it cooks. Now pop that baby in the oven and cook it for about 25-30 minutes or until your biscuits are golden brown. Insert a toothpick in the center to be sure they're cooked through if you're like me and don't want to chance doughy biscuits. Now dish it up and dive in, it won't last long.
Hearty Chicken & Biscuit Casserole
What you'll need:
Sauce:
1 pound boneless, skinless chicken breast, cubed in 1/2-1" pieces
1 (10.75 oz.) can Cream of Chicken Soup, undiluted
1 (10.75 oz.) can Cream of Mushroom Soup, undiluted
1 (14.5 oz.) can sliced carrots, drained
1 (14.5 oz.) can Veg-all veggies, drained
Pepper to taste
Biscuit Topping:
2 cups Bisquick
3/4-1 cup milk
Preparation:
Pre-heat oven to 350°. Season chicken with pepper to taste. In a skillet that's been heated over medium-high heat, brown chicken with a bit of olive oil or cooking spray. Cook through until golden brown. Lower heat to medium-low and add Cream of Chicken Soup, Cream of Mushroom Soup, sliced carrots and Veg-all. Fold mixture until combined into a sauce.
In a medium mixing bowl, mix Bisquick and milk with a wire whisk until combined. Mixture should easily fall from whisk without being runny (similar to a drop biscuit). If biscuit mixture is too thick, add more milk, if too thin, add more Bisquick.
Grease a 9x13 baking dish with cooking spray. Pour chicken & veggie sauce mixture into baking dish and spread evenly along the bottom. Drop globs of biscuit topping over chicken & sauce, spread evenly with spatula. Biscuit topping will form a thin layer, but will rise while cooking. Bake at 350° for 25-30 minutes or biscuit topping is golden brown and toothpick inserted in center of biscuit topping comes out clean.
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