Chicken Pot Pie Casserole

Don't forget to order your copy of
Mom's Pantry's By Heart Cookbook!
Volume 1 and 2 are available now!

This casserole makes a full 9x13 pan of goodness -- enough to feed a family of 6 or 8!

4 chicken breasts, cooked and shredded
1/4 cup of butter
2 cups mixed vegetables (I used frozen peas, corn and carrots)
2 cups Bisquick mix (or make your own here)
1/2 cups milk
1 1/2 cups chicken broth
1 can cream of chicken soup

Melt butter and spread on the bottom of a 9x13 baking pan.

Place shredded chicken pieces over top of the butter. Sprinkle frozen vegetables over the chicken.

Combine biscuit mix and milk until primarily blended, and pour over top of the chicken and vegetables.

Heat chicken broth in a sauce pan until warm. Remove and mix in the can of cream of chicken soup, Stir until blended and pour over top of the biscuit mixture. DO NOT STIR!

Put the pan in the oven, uncovered at 350F for 45 - 50 minutes.

Remove from oven and allow to sit for 10 minutes before serving.