Chicken Pot Pie Casserole
This is a super quick middle of the week dinner that is safe (everyone loves it), and full of veggies, so it's *mostly* good for us! :D"Thanks QUILLDRAGON! I actually make it with the condensed 10.5 oz cans because that's what I usually have on hand. That part of the recipe I had not updated from my Aunt's recipe. I adjust the amount of chicken broth I use to thin it out, generally I use 1/4th of a cup, but depending on what veg I have on hand or what else I decide to throw in there, the amount could vary. Of course, when making the recipe it can always be changed to taste! Thanks so much again for pointing that out, and I've updated the recipe!" - Minerva79
Yield: 8 Servings Ready in 1 hours, 15 minutes
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Verified by stevemur
|4 Chicken breast; cooked, cubed|
|1/4 cupChicken broth|
|1 can (10.5 oz)Cream of mushroom soup; condensed|
|1 can (10.5 oz)Cream of Chicken Soup; condensed|
|1 10-oz packageMixed vegetables; frozen and without lima beans|
|1 smallOnion; chopped|
|1 stickMargarine; melted|
|1 1/4 cupBisquick|
Chicken Pot Pie Casserole Preparation
Mix all "Filling" ingredients together and pour into a greased 9 x 13 pan (or a large casserole with deep sides if that's all you've got, either way works).
For the crust, mix the marg., bisquick, & milk. Pour over chicken mixture and bake at 350 deg. for 45-60 minutes.
This recipe comes from my husband's aunt, her recipe calls for 1 cup of chicken broth and big drained can of Veg-all. I've modified it just a bit to suit my tastes. I have also started making it with the "healthy" (low sodium, low fat) cans of cream-of-something soups, and the Heart Healthy Bisquick, and skim milk if I've got it. I don't feel like it changes the flavor, my family hasn't even noticed I've made those substitutions.
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