Friday, March 20, 2015

Chicken Pot Pie Casserole

  Hey y'all! Wednesday night at our house we had chicken pot pie casserole. Something my mom and I have been making for years now. It's super easy, and is a real crowd pleaser! Every time we make it we make it a little different, but this last time everyone said it was the best it's been in a while. So here's the recipe for Wednesday night's chicken pot pie casserole.

  • 3 cans of Campbell's Chunky pub-style chicken pot pie soup
  • Green Giant Steamers broccoli spears & butter sauce
  • Green Giant Steamers Family Size cauliflower, green beans, & carrots in a sweet garlic sauce
  • 8oz. bag of sharp cheddar cheese
  • 3oz. bag of French fried onions
  • Refrigerated biscuits for top
  • Enough butter to melt to put on top of the biscuits
First cook all of the veggies.

Then mix all ingredients minus biscuits and butter in a 9x13 casserole dish.

Bake @ 350 degrees for 50 minutes, covered.

Take out, add biscuits and the melted butter on biscuits.

Bake at the temperature on the biscuits package(mine was 375) for 20 minutes uncovered, then 10 minutes covered.

Voila'! That's all you have to do. It's the kind of dinner you can set the timer and continue cleaning out your fridge! Here's the finished product:

 Have a great weekend y'all and enjoy the 1st day of spring!

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  1. Oh yum! This would be good for a pot luck!!! I hope you have a nice weekend too!


    1. I've made it for church suppers a couple of times and people really loved it! Thanks Betty!!!

  2. This sounds really good! Because I'm weird, I think I'd cut up the biscuits into pieces to cover the entire top. I love biscuits so I'd think there were more!

    1. Hmm that's a cool idea, Lisa! Thanks for reading!


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