Description
Chicken Pot Pie Casserole is an easy, comforting dish featuring shredded chicken, creamy soup, cheddar cheese, and mixed vegetables, topped with flaky refrigerated biscuits for a complete meal.
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- ¼ cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans (6 oz each) refrigerated biscuits
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, milk, cheddar cheese, mixed vegetables, parsley, minced onion, salt, and pepper.
- Transfer mixture to a greased baking dish.
- Place biscuits on top, slightly overlapping, to cover the mixture.
- Bake for 25-30 minutes, or until biscuits are golden brown and filling is hot and bubbly.
- Let stand for 5 minutes before serving.
Notes
- Feel free to use homemade biscuits if desired.
- Can substitute frozen peas and carrots or a mixed vegetable blend.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American