Red Lobster Cheddar Bay Chicken Casserole

 

• rotisserie chicken, shredded or chopped 
• 12 ounce bag of frozen peas and carrots I used frozen mixed vegetables 
• Salt and pepper
• Sauteed garlic or garlic powder (optional)
• 2 cups Red Lobster Cheddar Bay biscuit mix
• 2 cups milk
• 2 cups chicken stock
• 10.5 ounce can cream of mushroom or chicken  soup
• 1 stick salted butter
• Shredded cheese
• Additions are sautéed finely chopped onion, chopped pimento, sautéed red or green pepper, sautéed celery  

Step 1: Turn on the heat and melt

Heat oven to 350°F. Place butter in a 9-by-13-inch pan and pop the pan in the oven to melt the butter as it heats.

Step 2: Layer the chicken and vegetables

Once butter is melted, add the chicken and spread into an even layer. Next, layer the frozen vegetables over the top. Season with salt and pepper, garlic if desired, and any other spices or herbs.

Step 3: Pour the liquids

Mix together the milk and biscuit mix along with the seasoning packet that comes with Red Lobster Cheddar Bay mix. Pour that milk-biscuit mix over the chicken and vegetables as a layer—do not mix together. Next, whisk together the chicken stock and cream of chicken soup, then pour over the top as another layer. Do not mix that either. Top with cheese

Step 4: Bake it, rest it and serve

Bake uncovered for 45-50 minutes. It is going to look runny, but let it sit for at least 10 to 15 minutes. The sauce will thicken to a gravy consistency. Serve with cracked black pepper.