Bisquick Chicken Casserole Recipes

• 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!

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.

• 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.