Chicken, Squash and Cornbread Casserole - Paula Deen

Ingredients

• 6 cups thinly sliced yellow squash
• 1 cup shredded carrots
• 1 (8-ounce) package sliced fresh baby portobello mushrooms
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 (14.5-ounce) can chicken broth
• 1 (10.75-ounce) can cream of chicken soup
• 1 (8-ounce) container Sour cream
• 2 large eggs, lightly beaten
• 2 teaspoons poultry seasoning
• 1 teaspoon dried thyme
• ½ teaspoon salt
• 3 cups chopped cooked chicken
• 3 cups crumbled cornbread
• 3 cups shredded cheddar cheese, divided
• 1 cup crumbled biscuits