Servings: 8

1 Rotisserie chicken (or 2-3 chicken breasts), shredded 1 Rotisserie chicken (or 2 to 3 chicken breasts), shredded
1 12 oz bag of frozen peas and carrots 1 12 oz bag of frozen peas and carrots
2 cups Red Lobster Cheddar Bay biscuit mix 2 cups Red Lobster Cheddar Bay biscuit mix
1½ cups milk 1½ cups milk
1½ cups chicken stock 1½ cups chicken stock
1 10.5 oz can cream of chicken soup 1 10.5 oz can cream of chicken soup
1 stick butter 1 stick butter
8 oz shredded mild cheddar cheese 8 oz shredded mild cheddar cheese
1 tsp Garlic powder 1 tsp Garlic powder
1 tsp Onion powder 1 tsp Onion powder

Preheat oven to 375°F
Place butter in a 9x13 pan and melt in the oven as it preheats. Once melted add chicken and spread out into an even layer. Pour the frozen vegetables over the top. Season any way you like.
At this point, you can add shredded cheese if you want.
Mix together the milk and biscuit mix along with the seasoning packet that came with it. If preferred, add garlic and onion powder (or any other seasoning you like).
Pour the biscuit mix over the chicken and vegetables, do not mix! Whisk together the stock and cream of chicken soup, and pour over the top. Again, do not mix!
Bake uncovered for 45 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.

Little less liquid from original recipe  Little less liquid from original recipe
Few extra min in oven to set  Few extra min in oven to set
Maybe Broiler for couple min  Maybe Broiler for couple min