Tender Chicken Pot Pie Casserole
Tender Chicken Pot Pie Casserole
Ingredients
For the Casserole Base
- 2 cups cooked chicken breast, shredded or diced
- 10 3/4 ounces cream of mushroom soup, 1 can
- 1/2 cup milk
- 14 1/2 ounces canned green beans, 1 can, drained
- 1 cup frozen mixed vegetables, (peas, carrots, corn)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
For the Topping
- 1 refrigerated biscuit dough, 16.3 ounce package (8 biscuits)
- 1 tablespoon butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the shredded or diced cooked chicken breast, cream of mushroom soup, milk, drained canned green beans, frozen mixed vegetables, onion powder, garlic powder, black pepper, and salt. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 3
Pour the chicken and vegetable mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 2 min
- 4
Open the package of refrigerated biscuit dough. Separate the biscuits and arrange them in a single layer on top of the chicken mixture. You can place them close together, slightly overlapping if necessary, to cover the casserole.
⏱️ 3 min
- 5
Brush the tops of the biscuits with the melted butter. This will help them brown nicely.
⏱️ 1 min
- 6
Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and cooked through, and the casserole filling is bubbly around the edges.
⏱️ 30 min•🌡️ 375
- 7
Carefully remove the casserole from the oven. Let it stand for 5 minutes before serving to allow the filling to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tender Chicken Pot Pie Casserole
Ingredients
For the Casserole Base
- 2 cups cooked chicken breast, shredded or diced
- 10 3/4 ounces cream of mushroom soup, 1 can
- 1/2 cup milk
- 14 1/2 ounces canned green beans, 1 can, drained
- 1 cup frozen mixed vegetables, (peas, carrots, corn)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
For the Topping
- 1 refrigerated biscuit dough, 16.3 ounce package (8 biscuits)
- 1 tablespoon butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the shredded or diced cooked chicken breast, cream of mushroom soup, milk, drained canned green beans, frozen mixed vegetables, onion powder, garlic powder, black pepper, and salt. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 3
Pour the chicken and vegetable mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 2 min - 4
Open the package of refrigerated biscuit dough. Separate the biscuits and arrange them in a single layer on top of the chicken mixture. You can place them close together, slightly overlapping if necessary, to cover the casserole.
⏱️ 3 min - 5
Brush the tops of the biscuits with the melted butter. This will help them brown nicely.
⏱️ 1 min - 6
Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and cooked through, and the casserole filling is bubbly around the edges.
⏱️ 30 min•🌡️ 375 - 7
Carefully remove the casserole from the oven. Let it stand for 5 minutes before serving to allow the filling to set slightly.
⏱️ 5 min