Ingredients:

1/2 cup melted butter, slightly cooled
3 cups chopped chicken, from a fully cooked store-bought rotisserie chicken
1 package (12 ounces) frozen peas and carrots
1/2 cup chopped sweet onion
1/2 cup canned whole kernel corn, drained
1 can (10.5 ounces) condensed cream of chicken soup
1 1/2 cups chicken stock
2 teaspoons poultry seasoning
1 teaspoon black pepper
3/4 teaspoon red pepper flakes (optional)
2 cups Red Lobster Biscuit Mix, plus 1 pouch of seasoning that’s included
2 cups whole milk
Chopped dried parsley for topping (optional)

Directions:

1. Preheat oven to 350 degrees F. Add melted butter to a 9-inch x 13-inch oven proof casserole pan. Grease the sides of the pan with the melted butter that you added. Evenly add the chicken, peas, carrots, onion and corn to the pan.

2. Using a large bowl whisk together the cream of chicken, chicken stock, poultry seasoning, black pepper and red pepper flakes until combined. Pour mixture evenly over ingredients in the pan.

3. Using a large bowl whisk together the biscuit mix and the pouch of seasoning that’s included until combined. Add milk and whisk until combined. Pour mixture evenly over the top of the ingredients in the pan. Mixture in pan will be very wet.

4. Bake on a baking sheet (just in case pan overflows over the sides) for 65 minutes or until topping is a golden brown. Remove pan from oven and let cool on a wire rack for 15 minutes. Top with parsley and then serve.

Notes: You can use any type of store-bought dry biscuit mix, such as Bisquick, Jiffy etc. If using a biscuit mix without a seasoning pouch, the crust will turn out very bland tasting. I recommend making your own seasoning by stirring together 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/2 teaspoon onion powder.