Chicken and Dumplings/Pot Pie
Preheat oven to 350 degrees.
-Warm chicken stock in a small sauce pain and add in the bouillon cubes to dissolve. Keep warm until ready to use.
-Lightly coat with a 9x13 casserole dish with non-stick spray.
-Pour in the melted butter.
-Layer the shredded chicken on top of butter.
-Sprinkle veggies on top of chicken.
In a small mixing bowl, combine the milk and Bisquick. (It's OK if there are a few lumps remaining.)
-Pour Bisquick mixture over the chicken and veggies.
-DO NOT MIX!!
-Sprinkle on a little black pepper, if desired.
Combine the cream of chicken soup with the warmed chicken stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer.
-Again...DO NOT MIX!!
(Yes, it looks like a big, soupy mess. Trust me, this is what it's supposed to look like.)
Bake for 40-45 minutes or until casserole is set and top is brown and bubbly. Remove from oven and allow to rest for 5 minutes. Serve and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3258g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9146 | ||
Calories from Fat: 7216 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 801.8g | 1069 % | |
Saturated Fat 483.8g | 2419 % | |
Monounsaturated Fat 206.8g | ||
Polyunsanturated Fat 46.9g | ||
Cholesterol 2406.5mg | 740 % | |
Sodium 12133.1mg | 418 % | |
Potassium 3297.6mg | 87 % | |
Total Carbohydrate 287.8g | 85 % | |
Dietary Fiber 20.6g | 82 % | |
Sugars, other 267.2g | ||
Protein 223.2g | 319 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9146
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