It’s Recipe Wednesday!

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This recipe was submitted by Brittany! Thank you, seems so easy and super kid friendly 😉 !

*Biscuit Topped Chick and Cheese Casserole*

Ingredients:

2 cups cut-up cooked chicken

1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, drained

1 can (10 3/4 oz) condensed cream of chicken soup

2 cups shredded Monterey Jack cheese (8 oz) -Use $1/2 Market Pantry Shredded or Block Cheese Target printable

1 2/3 cups Original Bisquick mix

2/3 cup milk

Directions:

• Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.

• In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.

• Bake 20 to 25 minutes or until biscuits are golden brown.