Ingredients:
2 cups chopped, cooked chicken breast
2 hard boiled eggs sliced (you can leave this out and it's still good)
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 can cream of chicken soup
1 cup chicken broth
salt and pepper
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter
Preheat oven to 350. In a greased 2 quart casserole dish, layer the chicken eggs carrots and peas. Mix the soup and chicken broth and season with salt and pepper and then 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...approximately 30-40 minutes.
2 cups chopped, cooked chicken breast
2 hard boiled eggs sliced (you can leave this out and it's still good)
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 can cream of chicken soup
1 cup chicken broth
salt and pepper
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter
Preheat oven to 350. In a greased 2 quart casserole dish, layer the chicken eggs carrots and peas. Mix the soup and chicken broth and season with salt and pepper and then 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...approximately 30-40 minutes.
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