An INCREDIBLE Dump and Bake Recipe!

Ingredients

• 6 Tbsp Unsalted Butter (about 3/4 stick, cut into pieces)
• 3 cups Cooked Chicken (shredded; rotisserie chicken works best)
• 1 cup Frozen Peas and Carrots (no need to thaw)
• 1 tsp Poultry Seasoning
• 1 tsp Black Pepper (ground, sprinkle to taste)
• 2 cups Biscuit Mix (e.g., Bisquick or similar)
• 2 cups Whole Milk
• 1 pinch Salt
• 1 tsp Better Than Bouillon Chicken Base (dissolved in 2 cups hot water)
• 2 cups Water
• 1 can Cream of Chicken Soup (10.5 oz)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you gather ingredients.

   Time: PT10M

   Temperature: 350°F

2. Melt Butter

   Place the 6 Tbsp butter pieces in the 9×13‑inch baking dish and put the dish in the oven for about 5 minutes, or until fully melted.

   Time: PT5M

   Temperature: 350°F

3. Prepare Chicken Broth

   In a small pot, dissolve 1 tsp Better Than Bouillon chicken base in 2 cups hot water, stirring until fully dissolved.

   Time: PT2M

4. Add Shredded Chicken

   Remove the baking dish from the oven, spread the 3 cups shredded cooked chicken evenly over the melted butter.

   Time: PT2M

5. Add Vegetables

   Scatter 1 cup frozen peas and carrots over the chicken layer; no need to thaw.

   Time: PT1M

6. Season

   Sprinkle 1 tsp poultry seasoning and a pinch of black pepper over the vegetables.

   Time: PT1M

7. Make Biscuit Topping

   In a medium mixing bowl, whisk together 2 cups biscuit mix, 2 cups milk, and a pinch of salt until smooth.

   Time: PT5M

8. Add Biscuit Mixture

   Pour the biscuit batter evenly over the chicken and vegetables in the baking dish.

   Time: PT2M

9. Combine Broth and Soup

   Stir the prepared chicken broth into the can of cream of chicken soup until smooth.

   Time: PT3M

10. Add Soup‑Broth Layer

    Pour the soup‑broth mixture over the top of the casserole; it will seep through the biscuit batter as it bakes.

    Time: PT1M

11. Bake

    Return the dish to the oven and bake at 350°F for 1 hour, or until the biscuit topping is golden‑brown and the sauce is bubbling.

    Time: PT1H

    Temperature: 350°F

12. Rest and Serve

    Remove from oven and let rest 5 minutes before serving. Serve with a side salad, rice, or mashed potatoes.

    Time: PT5M

Nutrition Facts

Calories

430

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g