Certainly! Here’s the full recipe for Chicken Pot Pie Casserole:
Ingredients:
- 4 large cans of canned chicken (or any other type of cooked chicken)
- 4 cans of mixed veggies (2 cans mixed veggies, 1 can green beans, 1 can corn, or frozen mixed veggies)
- 4 cans cream of mushroom soup (or cream of chicken, or any other “cream of” soup)
- 1 can chicken broth
- Pasta (1 box of penne, or any pasta of your choice)
- Seasonings: Pepper, garlic powder, garlic and herb seasoning, basil, parsley, oregano, onion powder
Instructions:
- Prepare Chicken:
- Drain the canned chicken.
- Cook it in a skillet for a short time to remove the canned taste.
- Season the chicken with pepper, garlic powder, and garlic and herb seasoning.
- Prepare Veggies:
- If using frozen veggies, you can heat them in the microwave or add them in frozen (adjust cooking time accordingly).
- Drain the veggies.
- Prepare Creamy Mixture:
- In a baking dish, combine the cream of mushroom soup, drained veggies, and seasonings (basil, parsley, oregano, garlic powder, onion powder, and pepper).
- Mix well.
- Combine Chicken and Creamy Mixture:
- Add the cooked chicken to the baking dish.
- Mix everything together.
- Add chicken broth to achieve a gravy-like consistency.
- Bake:
- Preheat the oven to 400°F (200°C).
- Bake the casserole for 20-30 minutes, or until heated through. If using frozen veggies, it might take a bit longer.
- Cook Pasta:
- While the casserole is baking, boil water and cook the pasta according to package instructions.
- Serve:
- Serve the Chicken Pot Pie Casserole over the cooked pasta.
- Optional:
- You can also serve the casserole over biscuits if you prefer.
- Adjust seasonings to taste.
Enjoy your simple, filling, and budget-friendly Chicken Pot Pie Casserole! 🍲🍗
Certainly! Here are some popular questions and their answers related to Chicken Pot Pie Casserole:
Q: Can I use fresh chicken instead of canned chicken? A: Absolutely! Cook and shred fresh chicken to use in the casserole. Adjust the seasoning and cooking time accordingly.
Q: Can I use different types of cream soup in the recipe? A: Yes, you can customize the recipe by using different “cream of” soups, such as cream of chicken or cream of celery, based on your preferences.
Q: How long should I bake the casserole if I’m using frozen veggies? A: If using frozen veggies, you might need to extend the baking time. Keep an eye on the casserole and bake until it’s heated through and the top is golden brown.
Q: Can I make this Chicken Pot Pie Casserole in a slow cooker? A: Absolutely! You can adapt the recipe for a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 4-6 hours or until heated through.
Q: What other seasonings can I add to enhance the flavor? A: Feel free to experiment with seasonings. Thyme, rosemary, or poultry seasoning can add extra depth to the flavor.
Q: Can I freeze leftovers? A: Yes, you can freeze leftovers for future meals. Make sure to store them in airtight containers or freezer bags.
Q: Can I add cheese to the casserole for extra flavor? A: Absolutely! You can sprinkle shredded cheese on top of the casserole before baking or add it during the last few minutes of baking for a cheesy finish.
Q: What side dishes pair well with Chicken Pot Pie Casserole? A: Serve the casserole over pasta, rice, or biscuits. A side salad or steamed vegetables complement the dish nicely.
Enjoy making and savoring your Chicken Pot Pie Casserole! 🍲🍗