Bisquick Chicken Casserole Recipes
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Bisquick Chicken Casserole Recipes

I enjoy a good casserole dish. In addition to providing comfort, they also foster a sense of community. As a child, I can remember many occasions where there would be a casserole on a table, among many other dishes. Anniversaries, potlucks, neighborhood parties, church meetings.. you name it, and I’ll bet there was a casserole of some sort there. These chicken casserole recipes involve good memories and I hope you enjoy them as much as we do.

Crack Chicken Casserole

Crack Chicken Casserole

Crack chicken is very addictive, hence the name.. it’s so good, you can’t stop eating it. To complement this dish, I often serve it with a side of green beans or a caesar salad.
Prep Time 40 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

  • 3 cups macaroni
  • 12 slices bacon
  • 2 pounds chicken breast (cubed)
  • ¼ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • 1 green bell pepper (diced)
  • 1 medium onion (diced)
  • 2 tbsp garlic (minced)
  • 3 tbsp butter
  • ¼ cup Bisquick
  • 3 cups milk
  • 1 package cream cheese
  • 3 cups cheddar cheese (grated)
  • 1 cup cheddar cheese (grated for topping)
  • 1 can of cream of chicken soup

Instructions
 

  • Preheat the oven to 350°F.
  • Bring a large pot of water to boil and cook the macaroni for approximately ten minutes or until tender. Drain and set aside.
  • In a large skillet, over medium-high heat, cook the bacon, flipping occasionally until crispy. Remove bacon from skillet and set on paper towels to absorb the grease. Crumble once cool.
  • Drain the grease from the skillet, leaving two tablespoons to cook the chicken and vegetables.
  • Add two pounds of cubed chicken to the skillet and season with one-quarter teaspoon of salt, one-half teaspoon of pepper, and one-half tablespoon of paprika. Cook until golden and no longer pink in the center.
  • Remove chicken from the skillet and place in a large bowl.
  • Add one medium diced onion, one green diced bell pepper, and two tablespoons of minced garlic to the skillet and cook for 3-5 minutes or until the vegetables have softened. 
  • Remove from the skillet and add to the bowl with chicken.
  • In the same skillet, on low heat, melt three tablespoons of butter. Add one-quarter cup of Bisquick and stir until a paste forms.
  • Gradually stir in three cups of milk until fully combined.
  • Stir in one can of cream of chicken soup and one package of cream cheese. Stir until well incorporated.
  • Add three cups of cheddar cheese and stir until fully melted. Remove from heat.
  • To the bowl with meat and veggies, add the cooked pasta and cheese mixture. Stir well and transfer to a baking dish.
  • Top with one cup of shredded cheese, and the cooked crumbled bacon.
  • Bake for thirty minutes or until the cheese is fully melted.
  • Serve and enjoy!

 

Chicken Tortilla Casserole

I have picky eaters in my family, but this is one dish everyone can agree with. The layers of tortillas followed by a filling of spicy Mexican flavors create a hearty meal that I’m sure your family will love as well.
Prep Time 50 mins
Cook Time 20 mins
Servings 4 people

Ingredients
  

Homemade Bisquick Tortillas

  • 4 cups Bisquick
  • 2 tbsp lard
  • cups water

Chicken Tortilla Filling

  • 2 pounds lean ground chicken
  • 2 cups onions (chopped)
  • 4 tsp chili powder
  • 1 tsp ground cumin
  • 2 tsp salt
  • 2 small cans diced tomatoes
  • 8 Bisquick Tortillas
  • 2 cans black beans (drained)
  • 2 packages cream cheese (softened)
  • 2 cups cheese (grated, Mexican 4 blend)
  • Salsa

Instructions
 

Homemade Bisquick Tortillas

  • In a large mixing bowl, combine four cups of Bisquick with two tablespoons of lard. Mix with your fingers or a fork.
  • Add one and one-half cups of water and mix until the dough forms a ball.
  • Place on a lightly Bisquick floured surface and knead until smooth and elastic.
  • Divide the dough into 24 equal pieces and roll each piece into a ball.
  • Preheat a large skillet over medium-high heat.
  • Use a rolling pin to roll the balls into a thin, round circle.
  • Place in the hot skillet, and cook until golden. Flip and continue cooking until golden on both sides. Place the cooked tortilla on a plate and set it in the oven on warm heat until ready to use. Continue rolling and cooking the remaining dough.

Chicken Tortilla Filling

  • Brown two pounds of lean ground chicken with two cups of chopped onions in a skillet over medium-high heat.
  • Stir in four teaspoons of chili powder, one teaspoon of cumin, and two teaspoons of salt. Add two small cans of diced tomatoes. Remove from heat and set aside.
  • Preheat the oven to 350°F and lightly grease the inside of a casserole dish.
  • Spread a thin layer of cream cheese on a tortilla and place it in the prepared casserole with the cream cheese facing upwards.
  • Add layers of black beans and the chicken mixture.
  • Repeat with two more layers of cream cheese, Bisquick tortillas, black beans, and chicken mixture.
  • Add final flour tortilla and a generous even spread of salsa. Sprinkle with the grated cheese.
  • Bake for twenty minutes or until heated through.

 

Chicken And Rice Casserole

Another family favorite in our home. My mom used to make this frequently in the winter as comfort food on a cold chilly night. This dish can be made in one pan if you have an oven-safe skillet, and any leftovers can be stored in the refrigerator for up to three days.
Prep Time 20 mins
Cook Time 15 mins
Servings 4 people

Ingredients
  

  • 3 cups shredded, cooked chicken breast
  • 3 cups cooked brown or white rice
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small yellow onion (diced)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp minced garlic
  • 3 tbsp Bisquick
  • 1 can chicken broth (14 oz)
  • 1 cup milk
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 cup plain greek yogurt
  • 1 cup shredded sharp cheddar cheese divided
  • ½ cup shredded mozzarella cheese
  • 1 tsp dijon mustard
  • ½ tsp dried thyme
  • chopped fresh parsley for serving

Instructions
 

  • Place a rack in the center of the oven and preheat to 350°F. Lightly grease or spray a casserole dish.
  • In a large skillet, over medium heat, melt one tablespoon of butter with a tablespoon of olive oil.
  • Once the butter melts, add one small yellow onion, one teaspoon of salt, and one-half teaspoon of pepper. Cook for five minutes, or until the onion is translucent. Stir in two teaspoons of minced garlic and let cook for one minute.
  • Sprinkle three tablespoons of Bisquick over the top. Stir constantly until the flour turns brown.
  • Pour in one can of chicken broth and one cup of milk, stirring constantly to prevent any lumps.
  • Bring the mixture to a simmer, then reduce the heat until the sauce has thickened, stirring often.
  • Remove the pan from the heat, and stir one bag of mixed frozen vegetables, one cup of plain greek yogurt, half of the cheddar cheese, one-half cup of mozzarella, one teaspoon of dijon mustard, and one-half teaspoon of thyme until smooth.
  • Stir in three cups of shredded chicken and three cups of cooked rice.
  • Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheese over the top.
  • Bake the casserole for fifteen minutes, or until the cheese has melted.
  • Remove from the oven and sprinkle with parsley. Let rest for five minutes and serve.
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AboutLindsey

Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.