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Casserole chicken pot pie

By Christy Emana

Casserole chicken pot pie

Updated at: Thu, 17 Aug 2023 07:38:20 GMT

Nutrition balance score

Great

Glycemic Index

46

Low

Nutrition per recipe

Calories479992.6 kcal (24000%)

Total Fat1144 g (1634%)

Carbs94137.4 g (36207%)

Sugars22968.8 g (25521%)

Protein23345.1 g (46690%)

Sodium405868.2 mg (20293%)

Fiber30190.8 g (107824%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3chicken breasts

fully cooked, shredded, best if cooked ahead in crockpot

2 x 10.5 ozcream of chicken soup

1202 bagfrozen mixed vegetables

2 Tbspminced garlic

160canned biscuits

3 Tbspbutter

chicken bouillon

Instructions

Step 1

Preheat oven to 375°F.

Step 2

• Spray a 13x9in baking dish w/ nonstick spray.

Step 3

• In large bowl, combine the chicken, cream of chicken soup, minced garlic, frozen veggies & seasonings. Mix thoroughly.

Step 4

• Pour the mixture into the baking dish.

Step 5

• Cut each biscuit into quarters & lay on top chicken mixture.

Step 6

• Pour melted butter on top of biscuits.

Step 7

• Bake, uncovered, for 20 minutes.

Notes

4 liked

0 disliked

Delicious

Easy

Go-to

Makes leftovers

S_1821· last year

What are the persice measurements?

Rozann Anderson· last year

Makes leftovers

Loves this recipe, after reading the bad review I made sure veggies were warmed a little first and after cutting the biscuits onto a cookie sheet I cooked before putting them in the casserole (350 for 10 minutes) and then cooking casserole as instructed