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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.
