chicken pot pie casserole
(1 RATING)
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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prep time
30 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 1 - bag (16 oz) frozen broccoli, carrots and cauliflower blend, thawed
- 2 cups cubed cooked chicken breast
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 cup milk
- 1/4 cup aunt jemima original complete pancake and waffle mix
- 1/4 teaspoon ground black pepper
- TOPPING:
- 1 cup aunt jemima original complete pancake and waffle mix
- 1 cup water
- 1 tablespoon chopped fresh parsley (i used oregano i think)
- 1/2 teaspoon dried rosemary or basil
How To Make chicken pot pie casserole
-
Step 1Preheat oven to 400*F.
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Step 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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Step 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.
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