2 cups chopped cooked chicken breast
2 hard boiled eggs, sliced
1/2 cup thinly sliced carrots, sauteed
1/2 cup frozen peas
1 can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cup instant Bisquick mix
1 cup milk
1 stick melted butter
Preheat oven to 350. Sauté carrots in butter. In a greased 2 quart casserole, layer chicken, eggs, carrots and peas. Mix the soup, chicken broth and season with salt and pepper, if desired, to taste. Pour over layers. Stir together the Bisquick mix and milk, and pour over casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.
Source: Paula Deen
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