Chicken and Biscuit Bake

Chicken and Biscuit Bake 3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this) 1 1/2 cups chicken stock or broth 1/4 cup (half of a stick) butter, melted 2 cups Bisquick 1 1/2 cups milk 1 can cream of chicken soup 1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe) 3 chicken bouillon cubes Pepper Preheat oven to 350 degrees. Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies. In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.) Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX! *bake til golden brown on top.