Quick & Easy "Pot Pie" Casserole
This dish is a gift that keeps on giving! It hits some of our very favorite marks: Quick...check. Simple...check. Yummy...check. Budget Friendly...check!
We kind of improvised and threw half the kitchen at this recipe, luckily with really great results. We ended up with a hearty dish full of comforting flavors that will easily make the kids finish all the vegetables inside. Feel free to tweak it to your preference, we discussed a few alternative options you might like in the video.
You'll notice the measurements we've used are generous. We cooked a weeknight meal with leftovers to spare for our busy family of 6 athletes, which is basically like feeding our own sports team! But you could easily scale this one down.
We recommend putting a baking sheet under this dish while it's in the oven just in case any of the creamy goodness inside bubbles over while baking.
This casserole pairs great with fresh flaky biscuits (the cans of pre-made biscuit dough work great...go ahead, we won't tell).
Watch the Video Tutorial Here (Start at the 35 Minute Mark):
4 chicken breasts, shredded (or 1 shredded rotisserie chicken)
16 oz bag frozen veggies
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 Cup Milk
1/2 Cup shredded cheese
1/4 Cup Ranch dressing
1 Pack dry onion soup mix
Garlic powder, Salt, & Pepper to taste
More cheese on top to taste
2 cans crescent roll dough (optional)
Preheat oven to 350 degrees. In a large bowl Mix shredded chicken with soups, milk, seasonings, cheese, ranch, and vegetables. Mixture will be thick! Pour evenly into large, greased baking dish (15x10 or similar). Cover with a layer of shredded cheese. Cover and bake at 350 for about an hour. Optional: Instead of a cheese layer on top, cover your casserole corner to corner with unrolled flat sheet of ready-made crescent dough to give it a warm, flaky pot pie crust.