chicken pot pie casserole
(1 rating)
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This was a recipe I foung on the back of a pancake mix box. I didn't have parsley on hand so I think I used oregano, and it still turned out great. It actually tasted like an easy version of my Mom's Chicken and Dumplings. Very easy :)
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
35 Min
Ingredients For chicken pot pie casserole
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1bag (16 oz) frozen broccoli, carrots and cauliflower blend, thawed
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2 ccubed cooked chicken breast
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1 can(10 3/4 oz) condensed cream of chicken soup
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1 cmilk
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1/4 caunt jemima original complete pancake and waffle mix
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1/4 tspground black pepper
- TOPPING:
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1 caunt jemima original complete pancake and waffle mix
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1 cwater
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1 Tbspchopped fresh parsley (i used oregano i think)
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1/2 tspdried rosemary or basil
How To Make chicken pot pie casserole
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1Preheat oven to 400*F.
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2Combine vegetables and chicken in large skillet. In medium bowl whisk together soup, milk, 1/4 cup pancake mix and pepper till smooth. Add to chicken mixture. Cook over medium heat, stirring occasionally, 4-5 minutes or till mixture bubbles. Pour into greased 2 quart casserole dish.
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3For topping, whisk together 1 cup pancake mix, water, parsley, and rosemary till blended. Pour evenly over chicken mixture. Bake 30-35 minutes or till golden brown. Cool 5 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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