Recipe courtesy of Paula Deen
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Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Pairs well with Chardonnay

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