Lattice-Top Chicken Bake
A hearty, cheesy chicken bake with a flaky lattice topping, packed with vegetables and savory flavors—perfect for cozy family dinners or entertaining guests.
Ingredients
Instructions
- Combine the cream of chicken soup, milk, seasoned salt, chopped cooked chicken, thawed and drained vegetables, 1/2 cup shredded Cheddar cheese, and 1/2 can French fried onions in a bowl.
- Spread the mixture into a greased 8 x 12-inch baking dish.
- Bake, uncovered, at 425°F for 10 minutes.
- Meanwhile, combine biscuit mix, egg, and milk to form a soft dough.
- Spoon the biscuit dough over the hot chicken mixture to form a lattice design.
- Bake, uncovered, at 425°F for 20 to 25 minutes or until biscuits are golden.
- Top the lattice with the remaining cheese and French fried onions.
- Bake for 3 to 5 minutes or until the cheese melts and the onions are slightly browned.
Tips & Substitutions
For a creamier texture, consider adding a splash of sour cream or Greek yogurt to the chicken mixture. If you don't have frozen broccoli, cauliflower, and carrots, you can use fresh vegetables or substitute with frozen mixed vegetables. Ensure to drain them well to prevent excess moisture in the dish. For a fun twist, try incorporating some herbs like thyme or rosemary.
Serving Suggestions
This Lattice-Top Chicken Bake pairs beautifully with a simple side salad or roasted vegetables for a complete meal. For a heartier option, serve it alongside mashed potatoes or rice. You can top each serving with a dollop of sour cream or a sprinkle of fresh parsley for added flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken bake in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F for about 20-25 minutes or until warmed through. You can also microwave individual portions on medium power.
Nutrition & Diet Analysis (per serving)
Each serving of Lattice-Top Chicken Bake contains roughly 828 calories, with 30g protein, 73g carbohydrates, and 47g fat. It is an excellent source of vitamin C (74% of the Daily Value), calcium (63% of the Daily Value), and protein (60% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2816mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of cooked chicken?
Yes, you can use fresh chicken. Simply cook and shred the chicken before mixing it with the other ingredients. This can be done by boiling or baking the chicken until fully cooked, then shredding it for the recipe.
What can I do if I don't have biscuit mix?
If you don't have biscuit mix, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Add 1/4 cup of cold butter, cut into small pieces, and mix until crumbly before adding the egg and milk.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and vegetable mixture and store it in the refrigerator for up to 24 hours before baking. Just remember to assemble the biscuit topping right before baking to ensure it stays fluffy and rises properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).