Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup (10.5 oz)
- 2 cups chicken broth
- 1 box biscuit mix (8.5 oz, such as Red Lobster or Bisquick)
- 1/2 cup melted butter
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Evenly spread the cooked, shredded chicken across the bottom of the dish.
- Sprinkle frozen mixed vegetables over the chicken layer.
- Add shredded cheddar cheese on top of the vegetables.
- In a bowl, whisk together the biscuit mix and milk until smooth.
- Pour the biscuit batter over the chicken and veggies—do not stir.
- In another bowl, mix the cream of chicken soup with chicken broth until combined.
- Slowly pour the soup mixture over the entire casserole without mixing.
- Drizzle melted butter evenly over the top.
- Bake uncovered for 45–50 minutes, until golden brown and bubbly.
- Let rest 5 minutes before serving to allow the sauce to thicken.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven or microwave before serving.
- Rotisserie chicken makes this recipe extra quick.
- Add herbs like thyme or parsley for more flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baked
- Cuisine: American