Ingredients

1 1/2 cup instant biscuit mix
1 cup milk
1   stick melted butter
1   (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1/2 cup frozen green peas
1/2 cup thinly sliced carrots
2   hard-boiled eggs, sliced
2 cup chopped cooked chicken breast
1 cup chicken broth

Directions

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.

Recipe Courtesy of Paula Deen