Chicken Pot Pie Casserole

Ingredients:

• 2 cups chicken, cooked and shredded
• 1 can (10.5 oz) cream of chicken soup
• 2 cups mixed vegetables (carrots, peas, green beans, corn), thawed
• 1 cup cheddar cheese, shredded
• 1 1/2 cups milk
• 1 cup Bisquick mix (for the biscuits)
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, cream of chicken soup, mixed vegetables, and half of the cheddar cheese.
3. Season with salt and pepper.
4. Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
5. In another bowl, mix together the milk, Bisquick mix, sour cream, melted butter, and minced garlic until smooth.
6. Pour the biscuit mixture over the chicken layer, spreading it out evenly.
7. Sprinkle the remaining cheddar cheese over the top.
8. Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the casserole is bubbly.
9. Let it cool for a few minutes before serving.