Chicken Pot Pie Casserole
IntroductionThis recipe is for potlucks and family dinners ONLY! Very rich tasting. You will want a second serving as soon as you tast your first forkfull. This recipe is for potlucks and family dinners ONLY! Very rich tasting. You will want a second serving as soon as you tast your first forkfull.
1.34 cup Campbells Cream of Chicken Condensed Soup 10 3/4 oz
2 cup HEB grilled chicken breast(precooked)
2 cup Corn, Del Monte Whole Kernel (canned, drained)
1 box Jiffy Cornbread mix only
3/4 cup Milk, canned, evaporated
1.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
1.5 cup Frozen Mixed Vegetables 9carrots, corn, green beans, green peas)
1 tsp Pepper, black
1 tsp Sage, ground
1 tsp Garlic powder
1 tsp Herbs De Provence
2 large Egg, fresh, whole, raw
2 tablespoons Olive Oil(optional)2 tbsp Extra Virgin Olive Oil
This recipe can be taken to potlucks, brunch, lunch, dinner, and Christmas. The protein in this casserole can be changed up to suit your taste. For the kids add in 3 cups sliced hot dog rounds and after cooking glaze with honey mustard while dish is cooling. Add in beef meatballs cut in quarters and Instead of mixed vegetables add in 1 cup pico de gallo (fresh Mexican salsa).
In a bowl mix together Jiffy mis, milk and eggs.
Add in condensed soup. Mil well.
Add pepper. sage, garlic powder, herbs de provence. Mix well.
Add drained corn. Mix well.
Add chicken. Mix well.
Add mixed vegetables. Mix well.
Add cheese. Mix well.
Add oil (optional). Mix well.
Spray pan with cooking spray.
Pour mix evenly into pan
Cook until top starts to crack and turn golden brown or 45 minutes.
Cool for 10 minutes before cutting and serving.
Serving Size: Makes 8 - 3 1/2inch squares or 16 - 2 1/2 inch squares
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEBONNETT.