INGREDIENTS
3 cups cooked and shredded chicken
1 (12 oz) bag frozen peas and carrots
1/2 teaspoon garlic powder
2 cups Red Lobster Cheddar Bay biscuit mix
2 cups milk
2 cups chicken stock
1 (10.5 oz) can cream of chicken soup
1/2 cup (1 stick) unsalted butter
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 350°F.
Put butter in a 9×13-inch baking dish and place in oven to melt butter while oven preheats.
Once butter has melted, remove pan from oven. Arrange chicken in an even layer over butter. Next, add peas and carrots over the top. Season with salt, pepper, and garlic powder.
In a medium bowl, mix together milk and biscuit mix. Pour over chicken and vegetables but do not mix the layers together.
In the same (now empty) bowl, whisk together cream of chicken soup and chicken stock. Pour over biscuit layer, but again, do not mix layers together.
Bake uncovered for 45-50 minutes. Mixture will be runny, but will thicken to gravy consistency. Let sit 15 minutes before serving. Enjoy!
