Ingredients
2 cups chopped cooked chicken breast
4 hard boiled eggs, chopped
1/2 cup slice carrots
1/2 cup frozen green peas
1 can cream of chicken soup
1 cup chicken broth
1.5 cups instant biscuit mix
1 cup milk
1 stick melted butter
Directions
Preheat oven to 350
In a greased 2 quart casserole, layer chicken, eggs, carrots and peas. Mix in the soup, broth and season to taste. Pour soup mix over the layers. Stir together biscuit mix and milk, and pour this over the casserole. Drizzle the melted butter over the biscuit topping.
Bake 40-45 minutes or until biscuit topping is golden brown.
Adapted from a Paula Deen recipe.
