Saturday, May 10, 2014

Easy Chicken Pot Pie Casserole Recipe

1 1/2 lbs uncooked chicken, diced small
1 bag (16 oz) mixed vegetables, thawed and drained   
2 cans (10 oz ea) cream of chicken soup   
2 cups biscuit mix (Bisquick)   
1 1/2 cups milk   
1/2 cup butter, melted   

Preheat your oven to 350 degrees. Lightly oil a shallow casserole dish, 9x13 or 10x10.

Put the chicken, vegetables, and soup in a big bowl and stir to combine, then turn it out into the casserole dish, spreading evenly.

In a separate bowl, stir together the biscuit mix, milk, and melted butter just until combine, then spoon it over the casserole, spreading to cover.

Bake uncovered in preheated oven for 1 hour or until chicken is cooked thoroughly and the biscuit topping is golden brown.

Remove and let sit for 5 minutes before serving.

Will serve 6 to 8.

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