Simple Supppers: Chicken Pot Pie Casserole

 

I have to admit, for a non-casserole person like myself, the above dish doesn’t look very appetizing. However, I thought it was surprisingly good (and incredibly simple), so I thought I would share.

What you need:
1 cup grilled chicken, diced
1 can cream of chicken soup + 1 can-full of milk for dilution
1 can mixed vegetables (I also added in some extra peas and corn that I had leftover…great meal for using leftovers)
1/2 cup shredded cheese (I used colby-jack)
1 box of chicken flavored stuffing.

What to do:
1. Preheat oven to 350.  Prepare stuffing (my box of store brand stuffing required 1 2/3 cup boiling water to be mixed into stuffing mix).
2. Mix together chicken, cream of chicken soup, milk, mixed vegetables, cheese.  Pour chicken mixture into a 9×9 inch baking dish.  Top with stuffing mix.  Bake on 350 degrees for 35-40 minutes.

Enjoy a no-fuss meal :)

Notes/Tips:
-Chicken can be prepared ahead of time and frozen.  When you need it, simply thaw out what you need and add to a dish like this.
-This is also a great dish to use up leftover turkey from Thanksgiving :)
-I highly recommend the stuffing on top, as it was much better than I expected.  However, you could also top with biscuits, etc.

(For more recipe ideas, check out: Tasty Tuesday, The Country Cook, Feasting in Fellowship)

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