Chicken Pot Pie Casserole with Stuffing Topping

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken Pot Pie Casserole with Stuffing Topping calories by ingredient
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Number of Servings: 6


    3-4 chicken breast, cooked and cut into bite-sized pieces
    1 tbsp olive oil
    2 cups of mushrooms, sliced
    1 onion, chopped
    2 celery stalks, chopped
    2 carrots, chopped
    1/2 - 1 cup of frozen peas
    1/2 cup of frozen corn
    3 garlic cloves, minced
    1-2 tablespoons fresh rosemary, minced
    1 can 98% fat free cream of Mushroom Soup
    1 can 98% fat free cream of chicken soup
    1 cup milk
    1/2 cup chicken broth
    1/2 cup water
    1 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.

TAGS:  Poultry |

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