Chicken Pot Pie Casserole with Stuffing Topping
- Number of Servings: 6
Ingredients
3-4 chicken breast, cooked and cut into bite-sized pieces1 tbsp olive oil2 cups of mushrooms, sliced1 onion, chopped2 celery stalks, chopped2 carrots, chopped1/2 - 1 cup of frozen peas1/2 cup of frozen corn3 garlic cloves, minced1-2 tablespoons fresh rosemary, minced1 can 98% fat free cream of Mushroom Soup1 can 98% fat free cream of chicken soup1 cup milk1/2 cup chicken broth1/2 cup water1 box of Stove Top Stuffing (any flavor)salt and pepper
Preheat oven to 350 degrees.
Heat oil in a large skillet. Add the celery, carrots, onions, mushrooms and garlic. Cook until veggies are tender. Add chicken,peas, corn and rosemary to veggies. Season with salt and pepper Stir in both cans of soup and milk. Transfer pot pie filling to a casserole dish.
Heat the chicken broth and water. Mix with stuffing to moisten. Top the pot pie filling with stuffing. Bake uncovered for 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user AHALTOM.
Heat oil in a large skillet. Add the celery, carrots, onions, mushrooms and garlic. Cook until veggies are tender. Add chicken,peas, corn and rosemary to veggies. Season with salt and pepper Stir in both cans of soup and milk. Transfer pot pie filling to a casserole dish.
Heat the chicken broth and water. Mix with stuffing to moisten. Top the pot pie filling with stuffing. Bake uncovered for 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user AHALTOM.
Nutritional Info Amount Per Serving
- Calories: 376.4
- Total Fat: 6.7 g
- Cholesterol: 77.1 mg
- Sodium: 1,037.9 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.9 g
- Protein: 35.5 g
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