Chicken & Biscuit Bake

Preheat oven to 350 degrees. -Warm chicken stock in a small sauce pain and add in the bouillon cubes to dissolve. Keep warm until ready to use. -Lightly coat with a 9x13 casserole dish with non-stick spray. -Pour in the melted butter. -Layer the shredded chicken on top of butter. -Sprinkle veggies on top of chicken. In a small mixing bowl, combine the milk and Bisquick. (It's OK if there are a few lumps remaining.) -Pour Bisquick mixture over the chicken and veggies. -DO NOT MIX!! -Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed chicken stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer. -Again...DO NOT MIX!! (Yes, it looks like a big, soupy mess. Trust me, this is what it's supposed to look like.) Bake for 40-45 minutes or until casserole is set and top is brown and bubbly. Remove from oven and allow to rest for 5 minutes. Serve and enjoy.