The Creamiest Cheddar Biscuit Chicken Pot Pie Bake! This cozy chicken pot pie casserole combines creamy shredded chicken and vegetables with cheddar cheese and a fluffy Cheddar Bay biscuit topping baked until golden and bubbly. Ingredients: 1 stick unsalted butter 1 rotisserie chicken, shredded 12 oz frozen mixed vegetables 1 cup chicken broth 1 (10.5 oz) can cream of chicken soup with herbs 1 cup cheddar cheese, hand shredded 1 box Red Lobster Cheddar Bay Biscuit Mix 1 1/2 cups milk 1 teaspoon garlic powder Salt and pepper, to taste Butter Topping: 1/2 stick butter, melted 1 tablespoon minced garlic 2 tablespoons fresh parsley, chopped Salt and pepper, to taste Directions: Place 1 stick of butter in a 9x13-inch baking dish. Put the dish in the oven and preheat to 350°F, allowing the butter to melt. Add the shredded rotisserie chicken to the melted butter. Season with garlic powder, salt, and pepper, then stir together. Spread the frozen mixed vegetables evenly over the chicken. Whisk the cream of chicken soup with the chicken broth. Pour evenly over the vegetables. Sprinkle the shredded cheddar cheese evenly over the top. Whisk the Cheddar Bay Biscuit Mix and its seasoning packet with the milk. Pour the biscuit mixture evenly over the casserole. Bake on the center rack for 40 minutes, or until the biscuit topping is golden brown and the casserole is hot and bubbly around the edges. Mix the melted butter, minced garlic, fresh parsley, salt, and pepper. Pour evenly over the hot biscuit topping. Rest for 5 minutes, then serve warm. Prep Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour #ChickenPotPie #ChickenCasserole #CheddarBayBiscuits — TikTok de @amberrecipes