3 large boneless, skinless chicken breasts
3 tbsp Chicken Better Than Bouillon
1 package frozen vegetables
1-1/4 cups chicken broth
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1-1/2 cups milk
2 cups Bisquick
Preheat oven to 350°F. Boil the chicken breasts. As the water comes to a boil, add the Chicken Better Than Bouillon to the water and stir well. Cover and simmer for 30 minutes.
Remove the chicken and let cool, reserving 1-1/4 cups of the broth. Chop chicken into tiny pieces. In a large casserole dish, combine the chicken and frozen vegetables and stir.
Combine the two cans of soup and remaining chicken broth. Pour over chicken & vegetables and mix well. Use spoon to remove any air pockets.
Blend the Bisquick and milk thoroughly. Gently pour over the top of the chicken mixture. Remove air pockets once again and bake for 60-70 minutes, until top is a light golden brown.
Save by using Swanson Broth and Serve with Betty Crocker Potatoes.
Prices Valid October 25, 2020 to October 31, 2020
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