1Heat a large stockpot to medium high and add ½ of the margarine, ½ tbsp garlic, carrots, potatoes, and pinch of salt and pepper - sauté for 5-8 minutes
While doing this you should also boil the chicken in salted water for 15 minutes.(To save time you can also use a pre-cooked rotisserie chicken)
2Add the green beans, the rest of the margarine, another pinch of salt and pepper and ¼ cup of water- stir and cover for about 8 minutes
3By now the carrots and potatoes should be soft from steaming with the lid on, if they aren’t, don't worry, they'll finish in the oven
4Shred or dice the chicken and add the chicken and all of the “cream of” soups into the same pot as the vegetables and stir. Pour into a 13x9 baking dish
5Mix the Bisquik, 1 cup of milk, eggs, and seasonings--- it should be like sticky almost runny biscuit dough
6Add the cheese and stir--- if it becomes too thick; add ½ of the remaining milk
7With an ice cream scoop or large spoon, scoop out the dough and plop it on the filling about 1 inch apart until all dough is gone, if there is extra just fill in the empty spaces and spread lightly, don't flatten.
8Put on the middle rack of the oven and bake for 20 minutes (While it’s in the oven, microwave the remaining butter)
9Drizzle the butter lightly over the biscuit topping and return to the oven for another 10-15 minutes or until the tips of the topping start to brown.