Chicken Pot Pie Casserole
Author: Tiffany
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 8
- 4-6 chicken breasts, baked and shredded
- 1 packet dry ranch dressing mix, ½ tsp set aside
- ½ tsp salt
- ¼ tsp pepper
- 2 10 oz cans cream of chicken soup
- 1 10 oz can cheddar cheese soup
- 1 cup chicken broth
- 1 cup milk
- 2 15 oz cans mixed veggies, drained
- 1½ cup shredded cheddar cheese, ½ cup set aside
- 1 6 count can Pillsbury homestyle biscuits
- ½ tsp garlic salt
- Bake and shred the chicken breasts
- Preheat oven to 350 degrees
- Add ranch mix, salt and pepper to shredded chicken (reserve ½ tsp ranch mix)
- In a saucepan on medium heat, whisk together the soups, broth and milk
- Once combined, add mixed veggies and shredded chicken
- Grease a 9x13 baking dish with cooking spray
- Sprinkle cheese on top (reserve ½ cup)
- Cut biscuits into 8 triangles each, place on top of chicken mixture
- Sprinkle ranch mix, garlic salt and ½ cup cheese
- Bake at 350 degrees for 40-50 minutes, cover with foil during the last 20 minutes
Recipe by Seeing Sunshine at https://seeingsunshine.com/2013/08/07/chicken-pot-pie-casserole/
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