Well, butter my butt and call me a country girl at heart! How’d this recipe get in here? Oh dern!
Yep, as much as I try to be “good” when making food choices, I just can’t seem to escape a hankering for things like this once in awhile.
As I’ve said before- I’m not much into depriving myself of anything, so when recipes like this come up, I either cut back in other areas or up the exercise.
It was cold and wintery February when I last made this and I was out walking 4 miles a day, briskly. So… bring on the chicken and biscuits! Woot!
Anyway, I hope you still respect me in the morning.
3 cups – cooked chicken, shredded ( I used 6 tenderloins or you could use 2-3 large chicken breasts)
1 and a 1/2 cups – chicken stock, then add 3- chicken flavored bouillon cubes OR 2 packets of Swanson Flavor Boost chicken flavor)
1/4 cup (or half a stick) – grass-fed butter (I use Kerrygold)
2 cups- gluten-free Bisquick
1- can cream of chicken soup
1 and 1/2 cups – milk
1 and a 1/2 cups- frozen veggies (I used a carrot, broccoli and cauliflower mix, but you can use any blend you prefer)
Heat oven to 350 degrees
Warm your chicken stock in a small pan and keep warm
Coat 9X13 pan with cooking spray
Pour in melted butter
Layer cooked chicken on top of butter
Sprinkle in your frozen veggies (I prefer to thaw them for about 30 minutes first)
In a small bowl combine your Bisquick and milk, and whisk (it’s o.k. if there are some lumps.)
Pour over chicken and veggies, DO NOT STIR
Sprinkle with pepper
Combine warm chicken stock/bouillon with cream of chicken soup and mix together well
Pour this over the Bisquick layer and DO NOT MIX
Note: This will look soupy, but don’t worry.
Bake at 350 degrees for 40-45 minutes until the top is brown and bubbly
Allow to set for 5 minutes then serve