1 1/2 cups chicken stock or broth (low sodium is best)
1 chicken bouillon cube (use 2 if using unsalted butter AND low-sodium stock/broth)
1/4 cup (half of a stick) butter, melted
2 – 3 cups of cooked shredded or cubed chicken
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed vegetables (allow to thaw for 30 minutes before using)
Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or a 12″ round casserole dish. Pour in the melted butter.
Layer the shredded chicken on top of the butter. Sprinkle on the vegetables. Set aside.
In a small mixing bowl, combine the Bisquick and milk. (It’s okay if there are a few lumps remaining.)
Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on some black pepper. Set aside.
Combine the cream of chicken soup with the warmed stock.
Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
(It’ll looks like a big, soupy mess. This is normal.)
If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is lightly browned. If using a large, round dish, bake for 50 – 55 minutes or until casserole is set and lightly browned.
Remove from oven and allow to rest for 5 minutes.