Description
A comforting casserole that combines the classic flavors of chicken pot pie in an easy-to-make dish, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- ¼ cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans (6 oz each) refrigerated biscuits
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
- Cut each biscuit into fourths and carefully fold them into the chicken mixture.
- Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
- Bake for 35-45 minutes or until the biscuits are golden brown and fully cooked.
Notes
Feel free to mix in any vegetables you have on hand. You can use leftover chicken for a quicker prep time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 50mg