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Chicken & Biscuit Bake

Easy Chicken & Biscuit Bake

½ cup butter or margarine
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 can cream of chicken soup
1 cup milk
3 cups cooked chicken
1 10 oz. bag frozen mixed vegetables
1 can Pillsbury Grand biscuits
1 teaspoon salt
1 teaspoon pepper

In a large sauce pan, over medium-high heat, melt butter and stir in flour, salt and pepper. Stir until smooth and bubbly. Add chicken broth, cream of chicken soup and milk. Stir until smooth. Add cooked chicken and frozen mixed vegetables. Turn heat to low, stir and heat through for 10-12 minutes. Spray a 9 x 13-inch baking dish with cooking spray. Add chicken mixture to dish. Cut each biscuit into quarters, and sprinkle those across the top of chicken and vegetables. Sprinkle with the remaining salt and pepper.

Preheat oven to 425-degrees F. Place dish in oven and bake 30-40 minutes or until biscuits are golden brown and mixture is bubbly.

(For cooked chicken: I used bone-in chicken breasts. Remove skin and rinse. Add to a small slow cooker and add ½ cup chicken broth and sprinkle chicken with some salt and pepper. Cook on low 4 hours. Remove chicken from slow cooker and allow to cool slightly. Remove chicken from bone and cut into chunks).

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