Description
A creamy, hearty Chicken Pot Pie Casserole loaded with tender chicken, vibrant vegetables, and topped with golden biscuits. Perfect for cozy family dinners or entertaining friends, this easy-to-make casserole is pure comfort food in every bite.
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 can (10.5 oz) 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
- Preheat your oven to 375°F (190°C).
- Grease a 9 x 13-inch casserole dish to prevent sticking.
- Prepare the Filling
- In a medium bowl, mix the shredded chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen mixed vegetables, parsley, minced onion, salt, and pepper until well combined.
- Add the Biscuits
- Cut each biscuit into fourths.
- Gently fold the biscuit pieces into the chicken mixture, ensuring they are coated evenly but not crushed.
- Assemble the Casserole
- Spread the mixture evenly into the prepared casserole dish, making sure the biscuit pieces are evenly distributed.
- Bake
- Bake the casserole for 35–45 minutes, or until the biscuits are golden brown and fully cooked.
- Serve and Enjoy
- Let the casserole cool for 5 minutes. Serve warm and enjoy this delicious meal with your loved ones!
Notes
- Use fresh vegetables if preferred; steam or blanch them beforehand.
- Swap cheddar cheese for Monterey Jack or mozzarella for a different flavor.
- Ensure the biscuits are fully cooked by testing with a toothpick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American