Roasted Chicken & Vegetable Casserole

Roasted Chicken & Vegetable Casserole

Miz Helen's Kitchen

Ingredients

6 tablespoons butter, melted

2 cups baking mix like (Bisquick)

1-1/2 cups milk

1-1/2 cups chicken stock

1 (10.5 ounce) can cream of chicken soup

3 cups roasted chicken, shredded

3 cups roasted vegetables

2 cups fresh frozen peas

2 cups cheddar cheese, grated

Directions

Melt the butter in the bottom of a 9 X 13 baking dish

Whisk the milk and baking mix in a mixing pitcher or bowl and set aside.

In a mixing pitcher or bowl whisk together the chicken stock and soup.

Place the chicken over the melted butter.

Arrange the roasted vegetables and the fresh frozen peas on top of the chicken.

Sprinkle the cheese on top of the vegetables, then pour the batter over the top, making sure it is smooth and covered.

Very carefully pour the soup mixture over the batter.

Bake in a 350 degree oven for 50 minutes to an hour.

Let rest 10 minutes on a cooling rack before serving.

Recipe Tip:

The Roasted Chicken and Vegetables in this recipe are left overs from