Chicken and Biscuit Bake is such an interesting and tasty baked dish. It is easy to prepare too. I love to eat casserole dishes.
I saw this recipe on my facebook page and it immediately caught my attention. I took note of the recipe and decided to try it soon. My husband is away on a business trip and I hate to cook just for me. Just when I decided to prepare a pack of instant noodles for dinner I saw this recipe again and wanted to give it a try and have it for dinner.
The original recipe calls for Bisquick which I did not have handy. I thought may be not today, probably another day and switched back to Plan A - Instant noodles. I then thought there is an alternative to every ingredient these days and the answer is at the click of a button. I went on google to search and indeed I found an easy alternative to make your own bisquick mix. The only barrier between me and this baked dish was Bisquick and I had now a way through the barrier.
It was very interesting to put the ingredients together. The recipe called for a baking time for 40-50 minutes but I went and looked through into my oven every 5 minutes after the first 20 minutes. Silly me.
I am so so so glad I made this and I loved it to bits. I even ate an additional serving after I was done. That's how much I liked it. I will definitely be making this again very often.
Here is the recipe..
Serves - 2 with some additional sides
Chicken - 1 cup cooked and shredded (I used 1/2 breast)
Mixed Vegetables - 1/2 cup (I used frozen, you can use fresh)
Chicken stock - 1/2 cup (use the water in which you cooked chicken)
Butter, melted - 1 1/2 Tablespoons
Bisquick - 2/3 cups (I used homemade substitute, see how in notes)
Milk - 1/2 cup
Cream of Chicken soup - 1/2 cup (I made using Maggi Cream of Chicken soup powder, you can make using any brand. Original recipe calls for canned ready to use soup)
Chicken Bouillon cube - 1/2 of one cube (Omit if you are making chicken stock using bouillon cube)
Pepper to taste
Cooking spray or some oil for coating
1. Clean and wash the chicken. In a saucepan add the chicken with enough water and some salt and bring to a boil. Continue to cook till the chicken is cooked and well done.
2. Remove the chicken from the saucepan and shred it into small pieces once it cools down. Keep it aside.
3. Measure 1/2 cup of the water in which the chicken cooked. This is the chicken stock. Keep it aside.
4. If you are using pre cooked chicken pieces then you can make chicken stock using bouillon cubes. Use less salt version if possible.
5. Thaw the vegetables if using frozen or cut the vegetables to small pieces if using fresh vegetables (carrot, peas, sweet corn, french beans) Keep aside.
6. Prepare the cream of chicken soup and measure 1/2 cup of soup and keep aside.
7. Preheat oven to 180 C.
8. Take a small casserole and coat it lightly with some cooking spray or cooking oil. I used my loaf tin as I did not have a small casserole.
9. Add the melted butter to the base of a the dish.
10. Add the shredded chicken pieces to the dish spreading then evenly.
11. Sprinkle the vegetable pieces on top of the chicken.
12. In a mixing bowl add the Bisquick and milk and mix well to combine. It is ok to have a few lumps. See notes below to prepare the substitute for Bisquick.
13. Pour the Bisquick mix on top of the vegetables. Do not mix.
14. Sprinkle some pepper to taste.
15. Warm up the 1/2 cup chicken stock. Dissolve the bouillon cube into the warm chicken stock. To this add the the cream of chicken soup and mix well.
16. Pour the soup over the Bisquick layer. Again do not mix. It will look like a soupy pool of mess. It is ok. I too panicked but that is how it is supposed to be.
17. Bake in a preheated oven for 40-50 minutes till the top turns brown and bubbly. Every oven is different so to be safe check often after the first 30 minutes.
18. Cool it down for 10 minutes and serve.
Enjoy Chicken and Biscuit Bake
Bisquick Substitute :
For every one cup of Bisquick mix substitute as below :
All Purpose Flour - 1 cup
Baking Powder - 1 1/2 Teaspoons
Salt - 1/2 Teaspoon
Cooking Oil or Melted Butter - 1 Tablespoon
1. In a mixing bowl add all purpose flour, baking powder and salt. Mix well to combine.
2. Evenly pour oil or melted butter and mix well to combine.
3. Store in air tight container in a cool and dry place. Stays good for upto 4 months. I would recommend making small quantities as and when required as it is a easy method and avoid making large quantities and storing.
Recipe adapted from http://www.joyouslydomestic.com