Chicken and Biscuit Bake

Chicken and Biscuit Bake

Blogger's Notes: I have always had a thing for chicken and dumplings. It's just one of those warm, comforting dishes that satisfies like no other. And, I adore pot pie! This recipe is a collison of the two!

ingredients

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)

1 1/2 cups chicken stock or broth (low sodium is best)

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)

1 chicken bouillon cube (use 2 ONLY if using unsalted butter, low-sodium broth/stock and/or low-sodium cream of chicken soup)

Pepper

How to Make It

first step: Preheat oven to 350 degrees. second step: Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use. third step: 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. forth step: Layer the shredded chicken on top of the butter. fifth step: Sprinkle on the veggies.

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