Chicken Pot Pie Casserole Recipe
Easy to make pot pie casserole is a perfect repurposed using leftover chicken and frozen vegetables!
Servings 8 servings
Calories 226kcal
Equipment
- 9x13 casserole dish
Ingredients
- 6 cups cooked chicken
- 21 ounces cream of chicken soup that's two cans of cream soup
- ½ cup evaporated milk
- 1 teaspoon ranch seasoning
- 8 ounce can refrigerated crescent rolls
- 16 ounces frozen mixed vegetables
Instructions
- Preheat the oven to 375 degrees. Spray casserole dish with non-stick spray, set aside.
- Combine the cream soup and milk, whisk together until creamy.
- Add the chicken, frozen vegetables and ranch seasoning, mix together well. Pour the creamy filling into a casserole dish, spread evenly.
- Roll the crescent rolls on top of the chicken mixture.
- Bake for 25-30 minutes until the topping is golden brown and the filling is hot and bubbly!
Notes
Do not cover the casserole while baking.
Nutrition
Calories: 226kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 845mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3053IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg