Go Back
–+ servings
Print

Chicken Pot Pie Casserole

This chicken pot pie casserole has a creamy chicken and vegetable filling with a buttery biscuit topping!
Course Main Dishes
Cuisine American

Scan to open webpage for FAQ & Tips

QR Code
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 878kcal

Ingredients

  • 12 oz Frozen Mixed Vegetables
  • 32 oz. Southern Style Hashbrowns
  • 2 - Cans Cream of Chicken Soup
  • 1 Tbsp Onion Powder
  • 1/2 tsp Salt
  • 1 Cup Milk
  • 2-3 Cups Cooked Chicken
  • 2 1/2 Cups Bisquick
  • 1 1/4 Cups Milk
  • 4 Tbsp Butter Melted

Instructions

  • Combine mixed vegetables, hashbrowns, soup, chicken, 1 cup milk, onion powder and salt.
  • Pour them into a greased 13x9 or 15x10 inch baking pan, spread out evenly.
  • Combine Bisquick and remaining milk, pour it over the vegetable mixture.
  • Pour melted butter evenly over the Bisquick mixture.
  • Bake at 400 for 45 minutes or until golden brown.

Nutrition

Serving: 1g | Calories: 878kcal | Carbohydrates: 72g | Protein: 36g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 32g | Cholesterol: 123mg | Sodium: 1972mg | Fiber: 6g | Sugar: 7g