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This incredibly easy 'dump and bake' recipe creates a comforting meal with layers of shredded chicken, vegetables, and a fluffy Bisquick dumpling crust. It's a perfect one-pan dinner for busy weeknights or a cozy Sunday meal.
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Melt butter in a 9x13 dish and layer with shredded chicken and frozen vegetables. → Season with poultry seasoning and pepper. → Pour a mixture of Bisquick and milk over the top without stirring. → Pour a mixture of chicken broth and cream of chicken soup over the top without stirring. → Bake at 350°F for one hour until golden brown.
Melt butter in a 9x13 dish and layer with shredded chicken and frozen vegetables. → Season with poultry seasoning and pepper. → Pour a mixture of Bisquick and milk over the top without stirring. → Pour a mixture of chicken broth and cream of chicken soup over the top without stirring. → Bake at 350°F for one hour until golden brown.
This incredibly easy 'dump and bake' recipe creates a comforting meal with layers of shredded chicken, vegetables, and a fluffy Bisquick dumpling crust. It's a perfect one-pan dinner for busy weeknights or a cozy Sunday meal.
Preheat your oven to 350°F (175°C). Place one stick of butter in a 9x13 inch baking dish and put it in the oven to melt.
Prepare 2 cups of chicken broth by mixing 2 cups of water with 2 teaspoons of chicken bouillon base.
Remove the dish from the oven once the butter is melted. Spread the shredded chicken evenly over the bottom of the dish.
Layer the frozen peas and carrots directly on top of the chicken.
Sprinkle the poultry seasoning and black pepper evenly over the chicken and vegetables.
The most important rule for this recipe is: Do not stir the layers. This allows the dough to rise to the top and form a dumpling-like crust.
Using a rotisserie chicken is a great shortcut for this recipe.
Better Than Bouillon is recommended over standard bouillon cubes for a deeper, richer flavor.
The casserole will look very liquidy before baking, but it will set up perfectly in the oven.
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