By Deanna Murray

Ingredients

• 2 cups chopped cooked chicken breast
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• ½ cup frozen green beans
• ½ cup frozen corn
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper or use Morten’s seasoning salt
• 1 1/2 cups instant biscuit mix (Bisquick works great!)
• 1 cup milk
• 1 stick melted butter
• ¼ cup shredded cheddar cheese if desired
  

Directions
Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken and all veggies. Mix the soup, chicken broth, and season with salt, pepper or other seasonings. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. And if desired, sprinkle small amount of shredded cheese. Bake until the topping is golden brown, 30 to 40 minutes.