Chicken & Biscuit Bake


°1 1/2 c chicken broth or broth (low sodium is better)
°1 chicken stock cube (use 2 if using unsalted butter AND low sodium stock/broth)
°Non-stick spray
°1/4 c (half a stick) butter, melted
°2 to 3 cups cooked shredded or cubed chicken
°2 Bisquick cups
°1 1/2 cup milk
°1 can cream of chicken
°1 1/2 c frozen mixed vegetables (let thaw 30 minutes before using)


Preheat oven 350 degrees.
Heat the chicken broth in a small saucepan and add the stock cube to dissolve it. Keep warm until use.
Lightly spray a 9 x 13 or 12″ round casserole dish with nonstick spray. Pour in the melted butter.
Spread the shredded chicken over the butter. Sprinkle over vegetables. Put aside.
In a small bowl, combine Bisquick and milk. (It's okay if there are a few lumps left.)
Pour over chicken and vegetables. DO NOT MIX! Sprinkle with a little black pepper. Put aside.
Mix the cream of chicken with the warmed broth.
Once mixed, slowly pour over the Bisquick layer. Again, DO NOT MIX!
(It will look like a big mess of soup. That's okay.)
If using a 9x13 pan, bake for 40-45 minutes or until pan is set and top is lightly browned. If using a large round pan, bake for 50-55 minutes or until pan is set and lightly browned.
Remove from oven and let stand 5 minutes.

Enjoy !