4 TBSP Butter
2 Cups Cooked or Canned Chicken Breasts, diced
2 Cups Frozen Mixed Vegetables, thawed
1 Cup Cheddar Cheese
2 Cups Bisquick
1½ Cups Milk
1 ½ Cups Chicken Broth
1 Can Condensed Cream of Chicken Soup
Preheat oven to 350°. Cut the butter into chunks and place in the bottom of a 9×13″ baking pan. Place in oven to melt butter and remove pan. Mix the milk and baking mix; set aside.
Spoon the soup into a bowl and gradually whisk in the stock; set aside.
Assemble casserole but do not mix or stir ingredients:
Distribute chicken over melted butter. Spread veggies over chicken. Cover with cheese. Pour baking mix batter over the top. Pour the soup and stock mixture evenly over the batter. Bake for 45-50 minutes or until top is golden brown. Allow to rest for 10 minutes before serving and enjoy!