CHICKEN POT PIE CASSEROLE
By
Pat Duran
@kitchenChatter
7
This is a great weekend recipe - it goes together quick and is delicious.
This always goes over well at potlucks and summer gatherings and picnics.
Enjoyed by my family and neighbors.
This always goes over well at potlucks and summer gatherings and picnics.
Enjoyed by my family and neighbors.
Ingredients
-
1 pkg6 oz. stove top stuffing mix
-
1 1/2 lbmore or less ,cooked chicken breasts,bite size pieces
-
1 can(s)10 3/4 oz. condensed cream of chicken and mushroom soup, it comes all in one can
-
1/3 csour cream
-
16 ozpkg frozen mixed vegetables for soup ,rinsed under hot water and drained
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1/ 2 tspeach celery salt,gargarlic powder and ground sage
How to Make CHICKEN POT PIE CASSEROLE
- Heat oven to 400^.
spray lightly a 9x13 glass baking dish.
Prepare stuffing according to package directions. - Combine remaining ingredients; spoon into prepared dish.Top with stuffing.
Bake 30 minutes or until casserole is heated through.
If desired when done sprinkle a small amount of shredded cheese over top and return to oven for 5 minutes. - NOTE: if you can't find the cream of chicken and mushroom soup you can use regular cream of chicken soup or cream of celery.
