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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Pot Pie Casserole Recipe

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This recipe for Chicken Pot Pie Casserole is from Linda & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1# cooked chicken breast
12 oz. peas and carrots
2 cups frozen diced potatoes
1 onion, diced
2 cans cream of chicken soup
1 cup water
2 tubes refrigerated crescent rolls
1/2 tsp. poultry seasoning
salt/pepper to taste
Directions:
Directions:
Preheat oven to 350º. Fry onions until transparent and set aside. Dice chicken into 1/2" cubes.

Grease 13x9 baking dish. Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared dish. Don't worry if sides don't go up all the way. Bake for 20 minutes or until golden brown. Allow to cool.

In a large skillet, combine chicken cubes, diced onion, water, potatoes, peas and carrots. Stir over medium heat until ingredients are warm (10-15 minutes). Add soup and poultry seasoning and continue heating for 5 minutes. If sauce looks too thick, add a little more water until desired consistency is obtained. You should be able to pour the mixture. Pour mixture over baked crust and spread evenly.

Unroll second can of crescent rolls and pinch perforations to seal into a sheet. Place over top of mixture and press into sides of pan.
Bake 25 minutes or until top is brown.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I used my recipe for Baked Chicken Breasts. You can used frozen chicken nuggets (cooked) if you prefer.

 

 

 

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