Description
A comforting and easy chicken pot pie casserole without the crust, featuring extra creamy sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup biscuit baking mix
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine chicken, vegetables, soup, milk, sour cream, thyme, and pepper.
- Pour mixture into a greased 9×13 inch baking dish.
- In a separate bowl, mix biscuit baking mix and cheddar cheese.
- Sprinkle biscuit mixture evenly over the chicken mixture.
- Bake for 25-30 minutes, or until topping is golden brown and filling is bubbly.
- Let stand for a few minutes before serving.
Notes
- You can use rotisserie chicken to save time.
- Feel free to add other vegetables.
- For a richer flavor, use heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg