Step 1

Preheat oven to 350 degrees F.

Step 2

Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.

Step 3

In a large bowl, mix the milk and baking mix; set aside.

Step 4

Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.

Step 5

Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:

Step 6

Distribute shredded chicken over melted butter evenly

Step 7

Distribute veggies over the chicken evenly

Step 8

Distribute the onion over the veggies evenly

Step 9

Distribute the cheese over the onion evenly

Step 10

Pour baking mix batter over the top evenly

Step 11

Pour the soup/stock mixture over the top evenly

Step 12

Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.

Step 13

Remove from oven and let stand 10 minutes before serving.