Chicken Pot Pie Casserole
I love making this meal for my family at the end of the day. It's the very definition of comfort food, perfect for those cold Fall and Winter nights!
Equipment
- 1 9×12 baking dish, Greased
Ingredients
- 12 oz Mixed Vegetables
- 1 Rotisserie Chicken, Shredded
- Garlic Powder
- Salt
- Pepper
- 21 oz Cream of Chicken Soup
- 8 oz Sour Cream
- 1 cup Cheddar Cheese, Shredded
- 8 ct Pillsbury Biscuits
Instructions
- Preheat oven to 375F
- Steam a big bag of mixed vegetables and add to a large bowl
- Add in the shredded rotisseries chicken, season with garlic powder, salt, and pepper
- Pour in the cream of chicken soup, sour cream, and shredded cheddar cheese
- Mix the bowl well
- Quarter four of the large biscuits, add to the mixture, and mix thoroughly again
- Add the remaining four biscuits to the bottom of the baking dish. Flatten them to make a crust
- Pour in the chicken mixture and smooth it out
- Top with another cup of cheddar cheese
- Bake at 375F for 40 minutes
This is a must for our rotation. Not a single complaint that the dinner table (those with kids know that’s a big deal)
Another great recipe. So simple and flavorful.