Crock-Pot Chicken Pot Pie Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 219.3
  • Total Fat: 8.4 g
  • Cholesterol: 27.1 mg
  • Sodium: 852.6 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 12.6 g

View full nutritional breakdown of Crock-Pot Chicken Pot Pie Casserole calories by ingredient


Introduction

This casserole is designed for the crock-pot, but can be made in the oven as well. I used chicken I had already boiled and shredded, then frozen. This casserole is designed for the crock-pot, but can be made in the oven as well. I used chicken I had already boiled and shredded, then frozen.
Number of Servings: 8

Ingredients

    2 cups of pre-cooked chicken, shredded or cubed
    2 30 oz. cans of Veg-All Canned Vegetables, Drained
    1 can of Cream of Chicken Soup, fat free
    One sleeve of Ritz Crackers, approximately 20
    1/2 stick of Margarine (approximately 4 tbsp)

Tips

Serve over cooked rice or with a green salad. Sodium is lower because you drained the vegetables.


Directions

Add all ingredients except the crackers and margarine and cook on low all day or high for a few hours. When you are about 30 minutes before serving, pre-heat oven to 350. Crumble crackers and mix with melter margarine. Remove the vegetable mixture from the crockpot and place in a baking dish. Cover with the crackers, and bake for about 15 minutes, or until topping is golden.

Serving Size: Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SCMAMAJONES.