Easy Chicken Pot Pie Casserole

Ingredients

• 3 cup cooked chicken
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp black pepper
• 0.5 tsp chicken bouillon
• salt (Optional, to taste; the other ingredients are already salty.)
• 2 can condensed cream of chicken soup (One can may be cream of chicken with herbs.)
• 12 oz frozen mixed vegetables (One bag)
• 2 cup frozen potatoes (The creator used potatoes O’Brien.)
• 1 cup chicken broth
• cooking spray or grease (For greasing the 9×13-inch baking dish; amount not specified.)
• 1 tube refrigerated biscuits (Grand’s biscuits; spread over the filling.)
• fresh parsley (Optional, for sprinkling on top; amount not specified.)

Steps

1. 1

   Add the cooked chicken to a mixing bowl.

2. 2

   Add the garlic powder, onion powder, black pepper, and chicken bouillon to the bowl. Add salt if desired, keeping in mind that several ingredients are already salty.

3. 3

   Add the two cans of cream of chicken soup, frozen mixed vegetables, frozen potatoes, and chicken broth to the bowl.

4. 4

   Mix everything together until evenly combined, then set the mixture aside.

5. 5

   Grease a 9×13-inch baking dish.

6. 6

   Transfer the filling mixture to the prepared baking dish and spread it evenly across the bottom.

7. 7

   Open the tube of biscuits and arrange them over the top of the filling.

8. 8

   Bake at 350°F (175°C) for about 30 minutes, until the filling is bubbling and the biscuits are browned and cooked through.

9. 9

   Let the casserole cool before serving; the bubbling filling will be very hot.

10. 10

    If desired, sprinkle parsley over the casserole while it cools. Serve portions in shallow bowls once cool enough to eat.

Notes

The creator describes this as a roughly 30-minute version, but the stated bake alone is about 30 minutes, with preparation and cooling adding time. No exact cooling duration is provided.

Nutrition per serving

• main
• comfort food
• casserole
• baked
• easy
• weeknight
• chicken