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