Ingredients:

  • 3 cups shredded cooked rotisserie chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup whole milk
  • 1/2 cup low-sodium chicken stock
  • 16 ounces frozen broccoli florets, thawed and well drained
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 3 cups biscuit baking mix (e.g., Bisquick)
  • 1 cup whole milk (for biscuit mix)
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease a 9x13 inch baking dish with melted butter.
  2. Prepare the Filling: In a large bowl, combine the shredded cooked chicken, condensed cream of chicken soup, 1 cup whole milk, chicken stock, thawed and drained broccoli florets, ground black pepper, and 1 cup of the shredded sharp cheddar cheese. Stir until well combined.
  3. Transfer the filling mixture into the prepared 9x13 inch baking dish, spreading it evenly.
  4. Prepare the Topping: In a separate medium bowl, combine the biscuit baking mix and 1 cup whole milk until just moistened. Fold in the remaining 1 cup of sharp cheddar cheese.
  5. Drop the biscuit topping mixture by spoonfuls onto the casserole filling, ensuring the entire surface is covered.
  6. Bake for 60 minutes, or until the filling is bubbly around the edges and the biscuit topping is golden brown and cooked through. Let stand for 5 minutes before serving.