Chicken & Biscuit Bake
Quick and easy, I like to make the night before with leftover chicken. The family loves it!
Quick and easy, I like to make the night before with leftover chicken. The family loves it!
- Carbohydrate 28.3758500011869 g
- Cholesterol 117.631250002029 mg
- Fat 10.2380500004996 g
- Fiber 0 g
- Protein 48.7758000008369 g
- Saturated Fat 4.42879450031878 g
- Serving Size 1 1 Serving (278g)
- Sodium 582.950000010398 mg
- Sugar 28.3758500011869 g
- Trans Fat 1.06828900002029 g
- Calories 412 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- Arrange biscuits in a greased 9 x 9 inch baking dish; set aside.
- Mix chicken, milk, soup and broccoli florets if desired; pour over biscuits.
- Bake for 30 min. (45 min if made the night before and was in refrigerator)
- Remove from oven, and top with shredded cheese and return to oven until cheese is melted.
Sauce Consistency and Protein Substitutions
Canned condensed soup acts as a stable starch-thickened emulsion when paired with dairy. Adding half a cup of milk thins the condensed base just enough to prevent the mixture from drying out during a 30-minute bake at 350 degrees Fahrenheit. Shredded boneless, skinless chicken breasts provide high protein content without excess rendered fat. Turkey or finely diced pork can substitute at a one-to-one ratio. Leaner proteins require precise measurement to avoid watery sauce pools in the 9x9 inch baking dish.
Bake Times and Cheese Application
Cold ingredients extracted straight from the refrigerator require an extended thermal transfer window. Increase total oven exposure from 30 minutes to 45 minutes if assembled a day in advance. Monterey Jack cheese melts efficiently due to its high moisture and fat content. Apply the shredded cheese during the final two minutes of baking. Premature application burns the dairy fats before the interior reaches serving temperature.
