A comforting and easy-to-make chicken and vegetable bake with a golden biscuit topping.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a golden crust.
In a mixing bowl, combine the cooked chicken, frozen vegetables, and cream of chicken soup. Mix well.
Ensure the ingredients are evenly mixed for consistent flavor.
Transfer the mixture to an ungreased casserole dish, spreading it out evenly.
Level the surface for an even topping.
In another bowl, mix the biscuit mix, milk, and egg until smooth.
Avoid overmixing to keep the topping light and fluffy.
Pour the biscuit mixture over the filling in the casserole dish, spreading it to cover evenly.
Spread gently to avoid mixing with the filling.
Bake in the preheated oven for 30 minutes or until the topping is golden brown.
Check the center of the topping with a toothpick; it should come out clean.
Let the dish cool for a few minutes before serving.
Cooling slightly helps the filling set for easier serving.
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