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Chicken and Broccoli Casserole with Cheesy Biscuit Topping
Chicken and Broccoli Casserole with Cheesy Biscuit Topping
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Wholesome and comforting 30-minute chicken and veggie pot pie with flaky biscuits.
Ingredients:
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1/2 cup milk
  • 2 cups seasoned diced cooked chicken
  • 1 bag (12 oz) frozen broccoli cuts, thawed and drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 pouch (7.75 ounces) Bisquick™ Complete cheese-garlic biscuit mix
  • 1/2 cup water
  • 1 tablespoon chopped fresh chives, if desired
Instructions:
  • Preheat the oven to 425°F. Grease a 2-quart casserole or 8-inch square glass baking dish. Combine soup and milk in the dish until smooth. Add chicken, broccoli, and pimientos, and mix well.
  • Bake the casserole covered for around 25 minutes or until it's bubbling.
  • Prepare the biscuit mix as directed on the package with water. Drop 8 large spoonfuls of dough around the edges of the chicken mixture, then sprinkle with chives about 5 minutes before taking the casserole out of the oven.
  • Bake without a cover for 12 to 17 minutes until bubbly and the biscuits turn golden brown.

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