Chicken Pot Pie Casserole

Certainly! Here’s the full recipe for Chicken Pot Pie Casserole:


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


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.
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 the Chicken Pot Pie Casserole over the cooked pasta.
You can also serve the casserole over biscuits if you prefer.
Adjust seasonings to taste.

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