Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish with nonstick spray.
Pour the melted butter into the bottom of the pan. Don’t stir—just let it pool. It creates that gorgeous golden crust later.
Layer the shredded chicken evenly over the butter. Scatter the frozen veggies right on top (no thawing needed).
Whisk together the Cheddar Bay biscuit mix, its seasoning packet, and the milk until smooth. Slowly pour this mixture over the chicken and veggies. Do not stir.
In the same bowl, combine the cream of chicken soup and chicken broth. Gently pour this over the biscuit layer. Again, resist the urge to mix—trust the layering magic.
Bake uncovered for 45–55 minutes, until the top is deep golden brown and the center still has a little wobble.
Rest 10–15 minutes before serving to let the sauce thicken into that dreamy, savory gravy. Garnish with parsley or extra cheese if desired.
