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Ingredients
- 3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
- 1 1/2 cups chicken stock or broth
- 1/4 cup (half of a stick) butter, melted
- 2 cups Bisquick
- 1 1/2 cups milk
- 1 can cream of chicken soup
- 1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
- 3 chicken bouillon cubes
- Pepper
Details
Preparation
Step 1
Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). 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. (It's okay if there are a few lumps remaining.)
Pour over the chicken and vegetables. DO NOT MIX!
Sprinkle on a little black pepper, if desired.
Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
*bake til golden brown on top.
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