Chicken Pot Pie Casserole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 291.0
  • Total Fat: 7.4 g
  • Cholesterol: 15.8 mg
  • Sodium: 1,572.5 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 10.1 g

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


Introduction

My favorite recipe to make because it's very easy to put together. My favorite recipe to make because it's very easy to put together.
Number of Servings: 5

Ingredients

    2 Small Cans of Veg-All
    2 Cans of Cream of Chicken Soup
    1 Tube of Buttermilk Biscuits(10 biscuits)
    3 2 oz Chicken Tenderloins



Tips

You can use low or no sodium cream of chicken soup to cut calories. I just used the cans I had on-hand.
You can also use a different pan if you find the biscuits fit better.


Directions

Cook tenderloins first and preheat oven to 350. Then mix the cream of chicken soup, veg-all and tenderloins in a 8X8 pan. Bake for 15 minutes on 350. Then place biscuits on a cookie sheet and bake for 5 mins. Then place biscuits on top of mixture and bake until biscuits are golden brown.

Serving Size: Makes 5 Servings (2 Biscuits each)

Number of Servings: 5

Recipe submitted by SparkPeople user LEILASMOM1011.