* Ingredients:
°1 12 C broth OR chicken broth (lower sodium preferred)
° 1 chicken stock cube (use 2 if using unsalted butter and low-sodium broth/broth)
° Nonstick spray
° 1/4 C (half stick) melt butter
° 2-3 C cook shredded OR diced chicken
° 2 C Bisquick
° 1 1/2 C milk
° 1 box cream chicken soup
° 1 1/2 C frozen mix vegetables (let them thaw for 30 min before using)
pepper
* Directions :
Preheat oven 350 degrees.
Heat chicken broth in saucepan & adding broth cube to melt. Keep warm To ready to use.
Covering 9" x 13" casserole plate or a 12" round casserole dish with non-stick spray. Pour melt butter.
Putting shredded chicken on top of butter. Sprinkling on vegetables. Sit apart .
In mix bowl, blend Bisquick & milk. (It's okay if there are a some blocks left.)
Pour on chicken & vegetables. Do not mix! Sprinkling some black pepper. Sit apart .
Mix cream chicken soup with warm-broth.
Time mix, slowly pour on Bisquick layer. Again, do not confuse!
(It will look like a big mess, which is normal.)
If use a 9" * 13" skillet, baking about 40-45 min . If use large pie plate, baking about 50 to 55 min or To casserole is cook through also turns lightly brown.
Removing it from oven & let it rest for 5 min.
Enjoy !
