Ingredients
- 2 pounds cooked rotisserie chicken, shredded
- 12 ounces frozen peas and carrots (1 bag)
- 1 stalk celery, sliced
- 1 tablespoon onion, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder, optional
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried chives
- 10 ounces Red Lobster Cheddar Bay Biscuit Mix, (2 cups - 1 package)
- 2 cups milk
- 2 cups chicken stock
- 10 ounces cream of chicken soup (1 can)
- 1 stick butter
How to Make
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Step 1: PreHeat oven to 350°F.
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Step 2: Place butter in a 9-by-13-inch pan and pop the pan in the oven to melt the butter as it heats.
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Step 3: Remove skin, debone chicken and chop.
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Step 4: Once butter is melted, add the chicken and spread into an even layer.
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Step 5: Next, layer the vegetables over the top.
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Step 6: Season with salt and pepper and garlic powder to taste, on every layer just a light dusting.
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Step 7: Add herbs.
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Step 8: Pour the liquid: Mix together the milk and biscuit mix along with the seasoning packet that comes with Red Lobster Cheddar Bay mix. (He used the whole box)
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Step 9: Pour that milk-biscuit mix over the chicken and vegetables as a layer, do not mix together.
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Step 10: Next, whisk together the chicken stock and cream of chicken soup.
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Step 11: Then pour over the top as another layer.
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Step 12: Do not mix that either.
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Step 13: Bake uncovered for 50 minutes.
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Step 14: It is going to look runny, but let it sit for at least 10 to 15 minutes before serving.
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Step 15: The sauce will thicken to a gravy consistency.
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Step 16: Serve with cracked black pepper.
We hope you enjoy this recipe!
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