Ingredients
For the casserole base:
2 cups cooked rotisserie chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup onion, finely chopped
2 tablespoons butter
For the sauce layer:
1 cup chicken broth
1 can (10.5 oz) cream of chicken soup
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and pepper, to taste
For the biscuit topping:
1 cup biscuit baking mix (like Bisquick)
1/2 cup milk
1/2 cup shredded cheddar cheese (optional, for a cheesy top)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×9-inch or similar-size baking dish.
In a skillet, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
Add the frozen vegetables and cook for another 3 minutes to warm them up slightly. Remove from heat.
In the baking dish, layer the shredded rotisserie chicken evenly across the bottom. Spread the sautéed veggies and onions over the top.
In a separate bowl, whisk together the chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper. Pour this mixture evenly over the chicken and veggies—do not stir.
In another bowl, mix the biscuit baking mix with milk and cheddar cheese (if using) until just combined. Carefully spoon or pour this mixture over the top of the casserole. Again, do not stir.
Bake uncovered for 40–45 minutes, or until the biscuit topping is golden brown and the casserole is bubbly around the edges.
Let it rest for 5 minutes before serving. Scoop into bowls and enjoy the layers of flavor and texture!