2 cup cooked chicken (I shredded mine and also kept some cubes, you can also use 2 cans cooked chicken) ▢3 hard boiled eggs sliced ▢1 cup carrots thinly sliced or carrot crinkles ▢1/2 cup corn ▢1 can cream of chicken soup ▢1 cup chicken broth ▢salt and pepper to taste optional ▢1 1/2 cups biscuit mix instant ▢1 cup milk ▢6 tbsp butter melted
Preheat oven to 350.
Carrots, corn, poultry, and eggs are arranged in a 2-quart casserole dish.
Combine chicken soup, chicken broth, salt, and pepper in a medium basin. Mix thoroughly. Apply a pour to the layers.
Separately, combine biscuit mix and milk with a stir. Apply to the casserole with the liquid.
Place on a baking sheet and drizzle with melted butter; bake for 35 minutes. Keep toasty. GREATLY ENJOY!