Yield: 8 servings
4 Tbsp butter
2 chicken breasts, cooked and shredded (I’m going to use left over turkey from Thanksgiving)
Up to 2 cups mixed vegetables (can use frozen, fresh or a mix)...
¼ onion, diced small
1/2 cup shredded cheddar cheese
2 cups reduced fat biscuit mix
1 ½ cups skim milk
1 ½ cups chicken broth
2-3 chicken bouillon cubes (if using canned broth, use all 3)
1 can fat free cream of chicken soup
Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven.
Heat the broth and dissolve the bouillon, set aside.
Remove the dish from the oven and layer chicken on top of the butter, do not stir.
Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper).
Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix!
Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR…yep, it looks like a mess, but bake for 45-50 minutes and the magic happens!
Remove when top is evenly browned and allow to sit for 5-10 minutes before serving. This is absolutely delicious!
By Cristal R. of SBC, Enjoy, seen at Gail’s Recipe Share
![1470006_659206160797911_1631602836_n[1]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohRjwdA57WT0qQgIncPtucELb-irByiHA6SlxjXUpr7Y4MvFVcqz9LAxxt7NjATDfp91c7mSP3i7NNMdP0qtUPYPGF57PhQJtgYaoVfOcyd-xOb_MzO_w_in59MvoX34-a9ylsQ/s1600-h/1470006_659206160797911_1631602836_n%25255B1%25255D%25255B2%25255D.jpg "1470006_659206160797911_1631602836_n[1]")
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