6 tablespoons butter, cubed
2 cups Bisquick baking mix
1 1/2 cups milk
1 1/2 cups chicken stock
1 (10.5 oz) can cream of chicken soup
2 cups cooked chicken, shredded
2 cups fresh or frozen mixed vegetables
1/2 white onion, chopped
1 cup cheddar cheese, grated
Preheat oven to 350°F.
Place butter in the bottom of a 9×13-inch baking dish. Place dish in oven until butter is melted, then remove.
Meanwhile, whisk together the milk and baking mix in a large bowl. Set aside.
In a separate bowl, whisk together the chicken stock and soup. Set aside.
Arrange the casserole in the following layers, but do not stir.
First, arrange chicken evenly over the melted butter. Arrange vegetables evenly over the chicken, followed by the onion.
Sprinkle cheese evenly over the onion, then pour the Bisquick batter evenly over the top. Pour the soup-stock mixture over the Bisquick.
Bake until top is beginning to brown, 45-50 minutes. Let rest 10 minutes before serving. Enjoy!
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