c cooked, shredded chicken (about 2 breasts)
c chicken stock or broth (low sodium is best)
c butter, melted
can cream of chicken soup
c frozen mixed veggies (allow to thaw for 30 min)
chicken bouillon cube (use two if you used unsalted butter, or low sodium broth)
Preheat oven to 350. Warm chicken stock in a small saucepan and add in the bouillon cube to dissolve. Keep warm until ready to use. Lightly coat with non stick spray a 9x13 casserole dish. Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies. In a small mixing bowl, combine the milk and bisquick. Its okay if there are a few lumps remaining. Pour over the chicken and veggies but do not mix. Sprinkle on a little black pepper. Combine the chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the bisquick layer, do not mix. If using a 9x13 pan bake for 40-45 min or until casserole is set and top is brown and bubbly. If using a large, round dish, bake for 50-55 min. Remove from oven and allow to rest for 5 min.. serve and enjoy.