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Chicken Casseroles

James's Cubed Chicken Corn Biscuit Casserole

2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups bisquick(r) Original baking mix
2/3 cup milk


Heat oven to 375°. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.

Mix baking mix and milk until soft dough forms. Turn dough onto surface dusted with baking mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.

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