2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
I did make some changes:
For the chicken I used a store-bought already cooked rotisserie chicken.
I used NO eggs - the thought of the texture grossed me out. I did use two potatoes I had. I microwaved them to get them a little soft and put them in lieu of the eggs.
I added frozen corn, because Ryan and I LOVE corn. The added crunch helped too!
I used half a stick of butter instead of a whole stick. It was still delicious and I will continue to make it this way in the future.
I sprinkled some garlic salt on the biscuit mixture before I put it in the oven for some added flavor. We love garlic!
*I really don't think you can mess up this recipe. Experiment to your taste!!*
*Ryan specifically said I should put this recipe on here because he LOVED it and "craves it all the time"*
ENJOY!!! Happy Birthday Paula!!