Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
In a bowl, mix together the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers.
Stir together the biscuit mix and milk, and pour this over the casserole.
Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 642 (65%)|
|Amt Per Serving||% DV|
|Total Fat 71.4g||95 %|
|Saturated Fat 31.1g||156 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 9g|
|Cholesterol 239.4mg||74 %|
|Sodium 1118.2mg||39 %|
|Potassium 606.6mg||16 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 38.5g|
|Protein 45.2g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 992
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