Ingredients:

  • 1/2 cup (113g) Unsalted butter
  • 3 cups (450g) Cooked chicken, shredded or cubed
  • 1 bag (12oz / 340g) Frozen peas and carrots
  • 1 tsp (2g) Onion powder
  • 1 tsp (1g) Dried thyme
  • 2 cups (240g) Bisquick™ mix
  • 2 cups (475ml) Whole milk
  • 1 cup (115g) Sharp cheddar cheese, shredded
  • 2 cups (475ml) Low-sodium chicken broth
  • 1 can (10.5oz / 298g) Condensed cream of chicken soup
  • 1/2 tsp Black pepper, freshly cracked

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the 1/2 cup unsalted butter in a 9x13-inch baking dish and melt it in the oven for 3-5 minutes until bubbling and smelling slightly nutty. Note: This creates a hot fat barrier that prevents the chicken from sticking.
  2. Remove the dish from the oven carefully. Evenly scatter the 3 cups of cooked chicken and the 12oz bag of frozen peas and carrots over the melted butter.
  3. Sprinkle the onion powder and dried thyme directly over the chicken and veg. Do not stir. Note: Keeping the spices on the meat ensures they bloom in the hot fat.
  4. In a medium bowl, whisk together the 2 cups of Bisquick mix, 2 cups of whole milk, and 1 cup of shredded cheddar cheese until just combined.
  5. Pour this biscuit mixture slowly and evenly over the chicken and vegetable layer. Do not stir. Note: This layer will act as the raft that floats to the top.
  6. In a separate bowl or large measuring glass, whisk together the 2 cups of chicken broth, the 10.5oz can of cream of chicken soup, and the black pepper until smooth.
  7. Gently pour this liquid over the biscuit layer, starting from the edges and working toward the center. Do not stir. Note: The broth will seep through the cracks, creating the gravy underneath.
  8. Bake for 45 minutes until the top is a deep, burnished golden brown and the center doesn't jiggle.
  9. Let the casserole rest on a wire rack for 5-10 minutes before serving. Watch as the sauce visibly thickens during this period.