Chicken Pot Pie Casserole
This chicken pot pie casserole has all the creamy, cozy goodness of the classic dish, baked with a golden crust on top.
Servings: 5 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 can cream of chicken soup
- ¾ cup sour cream
- 1 cup cheddar cheese, shredded
- 1 ½ cups frozen mixed vegetables
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- ⅓ cup milk
- 1 can refrigerated biscuits, cut into small pieces
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13 baking dish with non-stick spray. Into the baking dish add all of the ingredients except for the biscuit pieces.
- Stir well to combine the ingredients, now spread the casserole out as even as possible in the baking dish.
- Place the biscuit pieces over the top. Bake for 35-40 minutes or until the biscuits on top are golden brown. Enjoy.
Nutrition
Calories: 697kcal | Carbohydrates: 61g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 93mg | Sodium: 1997mg | Potassium: 593mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3583IU | Vitamin C: 6mg | Calcium: 298mg | Iron: 5mg
