Chicken Pot Pie Casserole

 

Chicken Pot Pie Casserole

Ingredients

• 1 can Grands biscuits 8 biscuits
• 1 tablespoon butter
• 2 cups frozen vegetable variety corn, peas, carrots, green beans
• 2 cups shredded rotisserie chicken or any cooked chicken
• 1 cup milk
• 1 can 10.5-ounce Cream of Chicken soup
• Salt and pepper to taste
• 2 tablespoons butter melted
• 1/2 teaspoon garlic powder

Instructions

• Spray a 9x13 pan with nonstick spray.
• Preheat the oven to 375 degrees.
• Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven but leave oven on.
• While biscuits are pre-baking, in a large skillet over medium-high heat melt the 1 tablespoon of butter.
• Add the frozen vegetables and cook for 10-15 minutes.
• Add the chicken, milk and cream of chicken soup, salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
• Pour into prepared 9x13 dish and spread evenly.
• Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
• Place the butter in a small microwaveable dish along with the garlic powder. Microwave until melted (30 second intervals, covered).
• Pour the melted butter over the top of the biscuits.
• Place the casserole in the oven and bake for 10-12 minutes or until the biscuits are golden brown.
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