Instructions:
- Preheat oven to 350°F (175°C).
- Melt the butter: Place the cubed butter in a 9 x 13-inch casserole dish and place it in the oven to melt. Remove once melted.
- Mix Bisquick and Milk: In a large bowl, mix together the Bisquick and milk until smooth. Set aside.
- Combine Chicken Soup and Stock: Dissolve the chicken stock cubes in the chicken stock. Gradually mix it with the cream of chicken soup until the mixture is smooth and set aside.
- Layer the Casserole:
- Start by layering the shredded chicken evenly in the bottom of the casserole dish.
- Add the veggies and onions on top of the chicken.
- Sprinkle the shredded cheddar cheese over the veggies.
- Pour the Bisquick mixture on top of the cheese.
- Finally, spread the soup and stock mixture over everything in the dish (without mixing).
- Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden and browned.
- Cool & Serve: Once baked, remove from the oven and let it cool for a few minutes before serving.
Serving Suggestions:
- Garden Fresh Salad: A crisp, refreshing salad with mixed greens, cherry tomatoes, and cucumbers pairs well with the hearty flavors of the pie.
- Garlic Roasted Potatoes: Golden, crispy roasted potatoes make a perfect side, balancing out the richness of the pie.
- Steamed Veggies: Colorful steamed veggies, such as broccoli, carrots, and green beans, complement the dish while adding a touch of nutrition.
Tips:
- Feel free to customize the vegetables based on what’s in season or what you have on hand.
- The shredded cheddar adds a creamy, cheesy element, but you can swap it out with another cheese like mozzarella or gouda for a twist.
- For extra flavor, you can also sprinkle herbs like thyme or rosemary on top before baking!
Enjoy your magical, comforting pie that’s sure to warm hearts and bring smiles around the dinner table!
