adventures in the kitchen
Friday, April 11, 2008
Chicken Pot Pie Casserole
2 large chicken breasts, cooked & cubed
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 c. (or whole cup if you want it richer) sour cream
1 c. (more or less to your liking - I usually use about half a bag) frozen mixed vegetables thawed
1 can refrigerated biscuit dough
Salt & Pepper to taste
Preheat oven to 350 degrees. In 9 x 13 glass baking dish mix chicken, soups, sour cream & veggies. Place biscuits on top spaced evenly apart (they won't cover the entire top - it's okay, but if it bothers you that much, you could always use two cans of biscuits). Bake at 350 degrees until golden brown, about 20 - 30 min. Serve with white (boil-in-bag) rice. Serves 4 adults.
Variation - if you don't have a can of refrigerated biscuits, use the Bisquick recipe for homemade biscuits & plop the dough by large spoonfuls on top of the casserole.
Posted by Katy ::
5:48 PM ::
3 comments
Post / Read Comments
---------------oOo---------------
