2 cups cooked chicken, I used a combination of shredded and cubed chicken ▢3 hard boiled eggs, sliced ▢1 cup carrots, thinly sliced or carrot crinkles ▢½ cup corn ▢1 (10.5-ounce) can cream of chicken soup ▢1 cup chicken broth ▢salt and pepper to taste, optional ▢1½ cups biscuit mix, instant ▢1 cup milk ▢6 tablespoons unsalted butter, melted
Preheat oven to 350°F.
Layer chicken, eggs, carrots, and corn in a 2-quart casserole dish.
In a medium bowl, mix chicken soup, chicken broth, salt, and pepper.
Mix well. Pour over your layers.
In a separate bowl, whisk Bisquick mix and milk. Pour over the casserole.
Drizzle melted butter over the top and bake for 35 minutes. Serve warm.