CHICKEN & BISCUIT BAKE + BOOKMARK GIVEAWAY from @KorinaMossAuthor

KORINA MOSS: Now that we're well into October and the weather is rapidly cooling down here in Connecticut, I am ready for all the cozy casseroles! But I still need them to be easy peasy! So if you get a hankering for chicken and biscuits with gravy but don't want all the fuss, this might be one to try. I can't remember where I found this recipe -- I've had it in my recipe folder for as long as I can remember. When the leaves and the temperature both start dropping, I pull it out!

I indicated the ingredients you can get in lower salt versions if, like me, you have to watch your salt intake. Unfortunately, Bisquick is high in salt, but this makes about 8-10 servings, so the total recipe still comes in at about 400 mg per serving. 

For reheating: I cut and freeze individual servings to have at a later date, and it freezes and reheats well. It also reheats well if you eat it within a few days from the fridge, however I did find that the Bisquick tends to sop up the liquids. So I add a bit of extra stock and milk to it before reheating. It really hits the spot for a warm, comforting meal. 

Makes 8-10 servings

Ingredients:

3 cups cooked & seasoned chicken, chopped or shredded. (You can use store rotisserie chicken if you're not concerned about salt content.)

1-3/4 cups chicken stock or broth (Can use unsalted)

Half stick of unsalted butter, melted

1-1/2 cups Bisquick

1-1/2 cups whole milk (not shown in photo, oops!)

1 can cream of chicken soup (Campbell's has an unsalted version)

2 to 3 cups your favorite fresh or frozen vegetables, thawed. (I used corn off the cob, mushrooms, onions, string beans -- no need to cook veggies)

Directions:

Preheat oven to 350°

Butter or spray 9x13 casserole dish or large 12" casserole dish

Pour melted butter into the bottom of the dish and swirl to even coat

Layer on the cooked chicken

Sprinkle on the thawed veggies. Season, if desired. 

In a mixing bowl, whisk milk and Bisquick together. (It's ok if there are a few lumps left)

Gently pour mixture evenly over the chicken & veggies. DO NOT MIX.

Warm chicken stock/broth.

Whisk the cream of chicken soup into the warmed chicken stock/broth. (It seems to combine better when the chicken stock is warm.) 

Once blended, gently pour mixture evenly over the Bisquick layer. DO NOT MIX. (It will look like a soupy mess and that's what it's supposed to look like.)

Carefully place in oven and bake for about 45-55 minutes or until it sets and is golden on the top and bubbly. 

Remove from oven and allow to rest for 5 minutes before serving. 

Readers: Do you crave cozy casseroles once autumn hits? If you'd like a chance to receive a Cheese Shop Mystery bookmark, include your email in your comment below before 10/16, and I'll choose one person at random. (U.S. address only.) 

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Releases October 22, 2024

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the finalist for Best Contemporary Novel, Case of the Bleus. Her books have been featured in USA Today, PARADE Magazine, Woman’s World Magazine, AARP Magazine, and Fresh Fiction. 

For the past several years, Korina has been on her own Eat, Pray, Love journey, which seems to have stalled at the Eat phase. When not writing or sampling new cheeses (a perk of the job), she can be found with a new favorite cozy, doing jigsaw puzzles, or discovering new travel destinations. She has an affinity (some might say addiction) to coffee mugs, loves cats, and can't pass up a new notebook or journal with all those fresh, empty pages. 

The Cheese Shop Mystery series is available wherever books are sold. To find out more and subscribe to my FREE monthly newsletter, visit my website and follow me on Facebook and Instagram.