Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Fall is officially here, and that means cozy comfort food season is in full swing! If you’re looking for a delicious and easy dinner idea that your whole family will love, then look no further than this Chicken Pot Pie Casserole.

Ingredients:

  • 2 cups cooked shredded chicken
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 can refrigerated biscuits

Instructions:

  • Preheat your oven to 375°F.
  • In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
  • Pour the mixture into a greased 9×13 inch baking dish and spread it out evenly.
  • Cut each biscuit into quarters and place them on top of the chicken mixture.
  • Bake for 25-30 minutes or until the biscuits are golden brown and the filling is bubbly.
  • Let cool for a few minutes before serving.

Nutrition Information:

  • Calories: 320
  • Fat: 14g
  • Carbohydrates: 28g
  • Protein: 20g

Popular questions:

  • Question: Can I use fresh vegetables instead of frozen?
  • Answer: Yes, you can definitely use fresh vegetables in this recipe. Just make sure to cook them before adding them to the mixture.

  • Question: Can I use rotisserie chicken instead of cooked shredded chicken?
  • Answer: Yes, using rotisserie chicken can save you time and add extra flavor to the dish.

Helpful tips:

  • Try adding a sprinkle of grated cheese on top of the biscuits for an extra cheesy twist.
  • Feel free to customize the vegetables to your liking, such as adding mushrooms or bell peppers.

Expert Secrets:

  • For extra richness, you can add a splash of heavy cream to the mixture.
  • Adding a dash of poultry seasoning can enhance the flavor profile of the chicken pot pie casserole.