Chicken & Biscuit Bake


°1 12 c broth or chicken broth
°1 chicken stock cube (use 2 if using unsalted butter and low-sodium broth/broth)
°Non-stick spray
°1/4 cup (half stick) melted butter
°2-3 cups cooked shredded or diced chicken
°2 cups Bisquick
°1 1/2 cups milk
°1 box cream chicken soup
°1 1/2 cups frozen mixed vegetables (let them thaw for 30 minutes before using)


Preheat oven 350 degrees.
Heat chicken broth in a small saucepan and add broth cube to dissolve. Keep warm until ready to use.
Cover a 9" x 13" casserole dish or a 12" round casserole dish with nonstick spray. in melted butter.
Put the shredded chicken on top of the butter. Sprinkle on vegetables. Sit aside.
In a small mixing bowl, mix Bisquick and milk. (It's okay if there are a few blocks left.)
On chicken and vegetables. Do not mix! Sprinkle a little black pepper. Sit aside.
Combine cream of chicken soup with warm broth.
Once mixed, slowly pour over the Bisquick layer. Again, do not confuse!
(It will look like a big mess, which is normal.)
If using a 9" x 13" skillet, bake for 40-45 minutes or until pan is set and turns light brown. If using a large pie plate, bake for 50 to 55 minutes or until casserole is cooked through and turns light brown.
Take it out of the oven and let it rest for 5 minutes.

Enjoy !