Ingredients:

  • 3 cups cooked chicken breast, shredded or cubed
  • 2 cups frozen mixed peas, carrots, and corn
  • 21 oz condensed cream of chicken soup (two 10.5 oz cans)
  • 0.5 cup whole milk (for filling)
  • 0.5 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.25 tsp cracked black pepper
  • 1.5 cups Bisquick baking mix
  • 1 cup whole milk (for topping)
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 0.5 cup sharp shredded cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13-inch baking dish, combine the shredded chicken, frozen vegetables, condensed soups, 1/2 cup milk, onion powder, dried thyme, and black pepper. Stir directly in the pan until uniform and level.
  3. In a separate medium mixing bowl, whisk together the Bisquick mix, 1 cup milk, and eggs until just combined.
  4. Add the fat. Stir in the 4 tbsp of melted butter until the batter is smooth. Watch for a silky, pourable consistency.
  5. Fold in cheese. Gently stir the half cup of cheddar into the batter.
  6. Pour the Bisquick batter slowly over the chicken mixture in the 9x13 dish. Cover the surface as evenly as possible. Do not stir it into the filling; let it sit on top.
  7. Bake for 30 minutes, or until the topping is golden brown and a toothpick inserted into the crust comes out clean.
  8. Remove from the oven and let it sit for 5 to 10 minutes.