Chicken Pot Pie Casserole
2 large boneless skinless chicken breasts, shredded
2 cans (10 1/2 oz each) cream of chicken soup
3 cans of veggies (I use peas & carrots, corn, and green beans)
1 can Pillsbury Grands biscuits (any style)
2 tbsp. butter
1.5 cups shredded mild cheddar cheese
Boil your chicken breasts until cooked through. While chicken is cooking, combine cream of chicken soup, veggies, and cheese in a large bowl. Shred chicken and add to the bowl. Stir until everything is fully coated and combined.
In a separate bowl, melt 2 tbsp. of butter. Cut each Pillsbury biscuit into quarters and place in the bowl with butter. Toss to coat the biscuits in butter.
Preheat oven to 375 degrees. Spray a 13x9 baking dish with baking spray and pour the soup/chicken/veggie/cheese mixture into your dish. Spread evenly. Space out biscuits evenly on top of your mixture. Cook for 20-25 minutes, or until biscuits are a light golden brown on top.
Allow to cool, then serve and ENJOY!
Pairs Well With
I found this via Pinterest when searching for an easy, family friendly meal. It is so simple to make and, with a few adjustments based on what I had available in my pantry, I whipped it together for my family. They DEVOURED it and I knew this recipe was a keeper! Super simple to double or triple and combines everything you need in one pan... your protein, veggies, and starch!