Description
Enjoy a comforting and easy chicken pot pie casserole without the fuss of a crust. This recipe is perfect for a quick and satisfying dinner.
Ingredients
- 1.5 lbs cooked chicken, shredded
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (10.75 oz) can condensed cream of celery soup
- 1 cup milk
- 1 cup frozen mixed vegetables
- 1/2 cup chopped onion
- 1/4 cup butter, melted
- 1 cup all-purpose baking mix
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, cream of chicken soup, cream of celery soup, milk, mixed vegetables, and onion. Season with salt and pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a separate bowl, mix the melted butter and baking mix until combined. Sprinkle over the chicken mixture.
- Top with shredded cheddar cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Adjust the amount of vegetables to your preference.
- For a richer flavor, use heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American