- 1 Rotisserie Chicken Shredded or 1 ½ -2lbs of cubed cooked chicken
- 1 Box Red Lobster Cheddar Bay Biscuits About 11.36oz
- 1 Stick Unsalted Butter (Melted)
- 2 Cups Whole Milk
- 2 Cups Chicken Broth
- 1 Can Cream of Chicken Condensed Soup About 10.5oz
- 1 Cup Frozen Peas and Carrots or Mixed Vegetables
- ½ Cup Shredded Cheddar Cheese (Optional)
- 2 Tablespoons of Melted Butter and ½ teaspoon of Dried Parsley (Optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grab your baking dish to start layering your prepped ingredients. All ingredients are evenly distributed. No mixing or stirring of the layers.
- The first layer will be melted butter, evenly distributed at the bottom of the baking dish.
- The second layer is cooked chicken.
- The third layer is frozen peas and carrots.
- Mix together the biscuit mix, the included seasoning packet, and milk. Set aside. Optional: Mix in the shredded cheddar cheese, if you prefer.
- The fourth layer is topped with the biscuit mixture.
- Mix the condensed soup and chicken broth. Set aside.
- The last layer is the soup mixture. (See notes and blog post if prefer a crispy biscuit topping).
- Place in oven and bake for 50-60 minutes until golden brown and bubbly.
- Remove from the oven and let cool for about 10-15 minutes before serving. This will allow the sauce to thicken up.
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