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1
Preheat oven to 350u00b0F.
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2
Combine broth, butter, pepper, garlic salt, red pepper, Italian season and chicken in baking dish.
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3
Bake 25 minutes.
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4
Once chicken is cooked remove from baking dish and place in freezer for quick cooling and save liquids. (can be done the night before!).
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5
Put the liquid in a bowl and add gravy, soup, and flour. Mix until smooth.
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6
Peel and chop potatoes. Rinse and put in a saucepan.
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7
Add liquid mixture and water to potatoes and boil 15 minutes or until potatoes soften but don't lose their crispness.
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8
Preheat oven to 400u00b0F.
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9
Peel and chop onion.
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10
Chop cooled chicken into small pieces. (use your best judgement -- you know if you like big chunks or not :) ).
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11
Pour liquids, potatoes, mixed veggies, onion, and chicken into large baking dish.
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12
Bake 35 minutes.
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13
Bake biscuits according to package directions -- (I know it says not to say that, but canned ones are the easiest and you don't need any other ingredients, and they all have different directions. I don't recommend baking the biscuits on top of the casserole because they come out half mushy -- and nobody likes mushy biscuits. Usually they're 400 degrees and if its 450 you can still bake both at the same time by just taking 8 or 10 minutes off the casserole bake time -- but watch closely!).
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14
Remove from oven. Allow to cool 5 minutes. Enjoy!
