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| Chicken and Cheese Casserole 2 cups cut-up cooked chicken 1 can (11 ounces) whole kernel corn with red and green peppers, drained 1 can (10 3/4 ounces) condensed cream of chicken soup 2 cups shredded Monterey Jack cheese (8 ounces) 2 1/4 cups Original Bisquick� 2/3 cup milk Directions 1. Heat oven to 375�F. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches. 2. Mix Bisquick and milk until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture. 3. Bake 20 to 25 minutes or until biscuits are golden brown. High Altitude (3500-6500 ft): Heat oven to 400�F. Heat chicken, corn, soup and cheese to boiling in 2-quart saucepan; pour into baking dish. Top with biscuits. Bake 30 to 35 minutes |
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| Impossibly Easy Chicken 'n Broccoli Pie 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup cut-up cooked chicken 1 medium onion, chopped (1/2 cup) 1/2 cup Original Bisquick� 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs Directions 1. Heat oven to 400�F. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate. 2. Stir Bisquick, milk, salt, pepper and eggs until blended. Pour into pie plate. 3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes. High Altitude (3500-6500 ft): Bake 35 to 40 minutes |