Cheesy Chicken and Biscuit Bake

Recipe by Kitcharen
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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups cooked chicken, diced
  • 12
    cup carrot, diced very thin
  • 12
    cup celery, diced thin
  • 12
    cup onion, diced small
  • 2
    (10 3/4 ounce) cans cream of mushroom soup, condensed
  • 2
    cups cheddar cheese, shredded
  • 3
    cups flour
  • 1
    tablespoon baking powder
  • 34
    teaspoon salt
  • 6
    tablespoons vegetable oil
  • 1 12
    cups milk
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DIRECTIONS

  • Preheat the oven to 400 degrees F.
  • Spray a 9x11 cake pan with non-stick cooking spray, lightly.
  • In a small mixing bowl, combine meat, soup and vegetables.
  • Spread mixture evenly in the pan.
  • Top with shredded cheese.
  • In another mixing bowl, combine the flour, baking powder and salt. Mix well or sift together.
  • Add milk and oil.
  • Mix well with a fork until all dry ingredients are moist.
  • Drop biscuit dough by spoonfuls over the soup mixture. Don't worry of the dough balls don't touch - they swell when cooking.
  • Bake 15-20 minutes or until tops of biscuits are starting to brown and visible soup is bubbling nicely.
  • Remove from oven and let sit 10 minutes before serving.
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