| Chicken stock | 1½ cups |
| Cream of chicken soup (10.5 oz) | 1 can |
| Cooked chicken, shredded | 2 cups |
| Mixed vegetables (fresh or frozen) | 2 cups |
| White onion, chopped | ½ medium |
| Cheddar cheese, grated | 1 cup |
How to Make It
-
- Prep the Dish
Preheat oven to 350°F (175°C). Place the cubed butter in a 9×13-inch baking dish and set it in the oven to melt while it warms. Remove once melted. - Mix the Components
- In one bowl, whisk together the milk and Bisquick mix.
- Prep the Dish
In another bowl, combine the chicken stock and cream of chicken soup. Set both aside
