Mimi's Chicken Pot Pie Casserole

You will need 1 9x13 deep casserole baking dish and 1 medium-sized stock pot

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Spray your 9x13 deep casserole dish with a non-stick of your preference. Set aside. In a small bowl, combine ¼ cup cold water with 1 Tbsp of corn starch and stir until dissolved. Set aside.

Step 2

2. Put a medium to large stock pot to heat over medium-high. Once the pan is hot add 2Tbsp of cooking oil, diced onions and sauté for 5 min. Add minced garlic clove and sauté for another 2 minutes. Add diced chicken breasts and cook until mostly cooked.

Step 3

3. Once the chicken is mostly cooked, add the diced potatoes and carrots, along with the chicken broth and bay leaves. Cook on medium-high for 10-12 minutes, stirring frequently.

Step 4

4. Add combined mixture of water and corn starch to pot. Stir to incorporate.

Step 5

5. Stir in sour cream, Cheddar cheese and can of condensed Cream of Mushroom Soup. Once fully incorporated and the cheese is completely melted, remove from heat. Pour or spoon filling into greased casserole dish. Remove bay leaves.

Step 6

6. Add crushed French fried onions to top of casserole, making sure to generously coat everything, from edge to edge.

Step 7

7. Bake in the oven at 350ºF for 30-35 minutes.

Step 8

8. Remove from oven. Let stand for 10 minutes before serving.