Shortcut Chicken Pot Pie Casserole
All the classic flavors of chicken pot pie, but baked in a creamy, hearty casserole. Using simple shortcuts, you get comfort food without spending hours in the kitchen.
Servings: 7 servings
Ingredients
- 10 oz canned chicken drained
- 2 - 14 oz cans mixed vegetable medley drained
- 2 - 10 oz cans cream of chicken soup
- ½ tsp salt
- ½ tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 7.5 oz can canned biscuits
Instructions
- Preheat oven to 350 degrees F.
- Open the can of biscuits and cut each biscuit into four pieces.
- To a large bowl add all of the remaining ingredients stir to combine.
- Grease a large casserole dish with non-stick spray.
- Add the chicken pot pie filling into the casserole dish. Place biscuit pieces on top.
- Bake for 30 minutes. Broil for an additional 1-3 minutes at the end to brown the biscuits. Enjoy!
Video
Nutrition
Calories: 334kcal | Carbohydrates: 37g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 1270mg | Potassium: 421mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5982IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg
