Chicken and Cheese Casserole

An easy and delightfully gooey casserole recipe

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  cups  cooked chicken breasts, cut up
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 2  cups  shredded monterey jack cheese
• 2 1⁄4 cups Bisquick
• 2⁄3 cup milk

Directions

1. Heat oven to 375 degrees.
2. Mix chicken, soup, and cheese in a 8x8-inch square baking pan, coated with cooking spray.
3. stir bisquick and milk until a soft dough forms (you may need to add a bit more bisquick to get a good consistency). Turn dough onto surface dusted with bisquick. Knead 10 times. Roll 1/2-inch thick, and cut with two and a half-inch cutter.
4. Place biscuits on chicken mixture. I fit four whole biscuits in the dish, then quartered two and a half other biscuits to fill in the gaps.
5. Bake 25 minutes or until biscuits are golden brown.