Chicken Pot Pie Casserole (Barbhoward)
by Barbhoward
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
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INGREDIENTS
- Filling
- 4 Chicken breast ; cooked, cubed
- 1/4 cup Chicken broth
- 1 can (10.5 oz) Cream of mushroom soup ; condensed
- 1 can (10.5 oz) Cream of Chicken Soup ; condensed
- 1 10-oz package Mixed vegetables ; frozen and without lima beans
- 1 small Onion and celery ; chopped
- Crust
- 1 stick Margarine ; melted
- 1 1/4 cup Bisquick
- 1 cup milk
INSTRUCTIONS
In a small fry pan place chopped onions and celery cook until onion is clear.
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.
NOTES:
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.
NOTES
lynalyn
Jetheridge
Great recipe. Chicken pot pie.
Jetheridge
Kellonm2
Kellonm2
Kellonm2
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (321g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 480 | ||
| Calories from Fat: 210 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.3g | 31 % | |
| Saturated Fat 5.1g | 25 % | |
| Monounsaturated Fat 9.7g | ||
| Polyunsanturated Fat 4.9g | ||
| Cholesterol 73.9mg | 23 % | |
| Sodium 1199mg | 41 % | |
| Potassium 462.7mg | 12 % | |
| Total Carbohydrate 33.6g | 10 % | |
| Dietary Fiber 2.8g | 11 % | |
| Sugars, other 30.8g | ||
| Protein 33g | 47 % | |
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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. |
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Calories per serving: 480
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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