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["Preheat oven to 350 degrees.", "", "Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.", "", "Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12"" round). Pour in the melted butter.", "", "Layer the shredded chicken on top of the butter.", "", "Sprinkle on the veggies.", "", "", "", "In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)", "", "", "", "Pour over the chicken and vegetables. DO NOT MIX!", "", "Sprinkle on a little black pepper, if desired.", "", "", "", "Combine the cream of chicken soup with the warmed stock in a small mixing bowl.", "", "Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!", "", "(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)", "", "", "", "If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12""), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.", "", "Remove from oven and allow to rest for 5 minutes."]
