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Preheat oven to 350 degrees.
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Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
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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.
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Layer the shredded chicken on top of the butter.
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Sprinkle on the veggies.
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In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)
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Pour over the chicken and vegetables. DO NOT MIX!
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Sprinkle on a little black pepper, if desired.
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Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
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Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
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(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)
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If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.
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Remove from oven and allow to rest for 5 minutes. Serve and enjoy!