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 Original Bisquick®
2/3 cup milk
Heat oven to 375ºF.
Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.
Mix Bisquick and milk until soft dough forms.
Turn dough onto surface dusted with Bisquick.
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.
