2cooked chicken breasts2-3 cups - cut in to 1/2 inch cubes (or see blog post for substitutions)
10.5ouncescan of cream of chicken soup
½cupmilk
½cupsour cream
1teaspoononion powderor 1 tablespoon minced onion
½teaspoonseasoned salt
⅛teaspoonpepper
1 ½cupsshredded cheddar cheesedivided
2cupscooked mixed vegetablesfrozen or canned work well
1canrefrigerated biscuitsWe used Grands biscuits
1tablespoonbuttermelted
Instructions
Preheat & Prep:
Preheat oven to 375°F. Grease a 9x13 glass or ceramic baking dish.
Mix:
In a large bowl, using only 1 cup of the shredded cheese, mix together all ingredients except for the biscuits and melted butter.
Bake:
Pour chicken mixture into prepared baking dish. Bake uncovered for 15 minutes.
Top Casserole:
Remove from oven and stir. Sprinkle remaining ½ cup of cheese on top of the mixture.
Separate each biscuit in half, dividing top and bottom so that they aren’t as thick. Place 12 biscuits on top of the chicken and cheese mixture (do not overlap biscuits).
Bake Again:
Bake for another 15-20 minutes or until biscuits are browned and cooked through.
Brush:
Brush tops of biscuits with melted butter and serve!
Notes
Top Tip:When you have small amounts of leftover vegetables from side dishes, during the week (such as corn, green beans, carrots, etc.) but it's not enough to serve the whole family leftovers, try keeping a small bowl in the freezer, that you continually add leftover vegetables too. Then, when you collect 2 cups worth, you can use the vegetables for this chicken pot pie casserole!Can you freeze this chicken pot pie casserole?You can. DO NOTE: since the cooking process calls for baking first and then adding the biscuits before baking it a second time, it would be best to freeze without the biscuits. Prep to the point of pouring chicken mixture in to baking dish, then freeze. When serving, thaw in the refrigerator overnight, and follow remaining steps.