Lor's 15 minute Chicken Pot Pie Casserole
This is a quick and easy dinner dish.
3 cans cream of chicken condensed soup (reduced sodium/fat)
1 can of water (you can add more if you want it thinner)
1 box frozen corn
1 box frozen peas
1 box frozen broccoli
1 box frozen carrots
2 crescents
1 1/4 lbs chicken (cut into small strips or chunks)
pepper, onion powder, garlic powder to season chicken
Preheat oven to 375 F
1) Heat soup, water, and frozen vegetables over medium heat
2) Place 1 crescent on the bottom of a casserole dish and heat in oven while the oven heats up (a couple of minutes)
3) Saute the chicken in a skillet over medium-high heat, season with pepper, onion and garlic powder as you cook it
4) Once the chicken is cooked through, add to the soup mixture
5) Remove the casserole dish out of oven, pour mixture on top of crescent and place the 2nd crescent over the mixture
6) Cook in oven for 9-11 minutes (until crescent is golden brown)
Tip #1: Heating the bottom layer of crescent before pouring mixture on top keeps the bottom crescent from getting too soggy.
Tip #2: You can use fresh vegetables (however, it will take more than 15 minutes to prepare due to the prep work).
Tip #3: You spray your skillet with Pam or use a little bit of olive oil
3 cans cream of chicken condensed soup (reduced sodium/fat)
1 can of water (you can add more if you want it thinner)
1 box frozen corn
1 box frozen peas
1 box frozen broccoli
1 box frozen carrots
2 crescents
1 1/4 lbs chicken (cut into small strips or chunks)
pepper, onion powder, garlic powder to season chicken
Preheat oven to 375 F
1) Heat soup, water, and frozen vegetables over medium heat
2) Place 1 crescent on the bottom of a casserole dish and heat in oven while the oven heats up (a couple of minutes)
3) Saute the chicken in a skillet over medium-high heat, season with pepper, onion and garlic powder as you cook it
4) Once the chicken is cooked through, add to the soup mixture
5) Remove the casserole dish out of oven, pour mixture on top of crescent and place the 2nd crescent over the mixture
6) Cook in oven for 9-11 minutes (until crescent is golden brown)
Tip #1: Heating the bottom layer of crescent before pouring mixture on top keeps the bottom crescent from getting too soggy.
Tip #2: You can use fresh vegetables (however, it will take more than 15 minutes to prepare due to the prep work).
Tip #3: You spray your skillet with Pam or use a little bit of olive oil
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