Chicken and Biscuit Bake

• 3 cup cooked, shredded chicken (2 breasts)
• 1 1/2 cup chicken stock or broth
• 1/4 cup (half of a stick) butter, melted
• 2 cup Bisquick
• 1 1/2 cup milk
• 1 can cream of chicken soup
• 1 1/2 cup frozen mixed veggies ( allow to thaw 30 min. before adding to recipe)
• 3 chicken bouillon cubes
• 1 pepper

1. Preheat oven to 350F.
2. Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve.
3. Keep warm until ready to use.
4. Lightly coat with non-stick spray a 9x13 casserole dish.
5. Pour in the melted butter.
6. Layer the shredded chicken on top of the butter.
7. Sprinkle on the veggies.
8. In a small mixing bowl, combine the milk and Bisquick.
9. (it's ok if there are a few lumps remaining.)
10. Pour over the chicken and veggies.
11. DO NOT MIX!
12. Sprinkle on a little black pepper, if desired.
13. Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
14. Once blended, slowly pour over the Bisquick layer.
15. Again, DO NOT MIX!
16. (Yes, it'll looks like a big, soupy mess.
17. Trust me....this is what it's supposed to look like!)
18. Bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly.
19. Remove from oven allow to rest for 5 minutes.
20. Serve and enjoy.

chicken, chicken, butter, bisquick, milk, cream of chicken soup, before adding, chicken, pepper

Taken from cookpad.com/us/recipes/367643-chicken-and-biscuit-bake (may not work)