Chicken and Biscuit Bake:

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!

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

Directions:

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.