Ingredients
Equipment
Method
Cooking Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetables, 1 cup of cheese, seasoning salt, garlic powder, and onion powder. Mix until well combined.
- Open the refrigerated biscuits and cut each one into quarters.
- Spread the chicken mixture evenly in the prepared baking dish. Sprinkle the remaining cheese over the top, followed by the quartered biscuits.
- Brush the tops of the biscuits with melted butter. Bake for 35-40 minutes until the biscuits are golden brown and the casserole is bubbly.
- Let the Chicken Pot Pie Bake cool slightly before serving.
Nutrition
Notes
Garnish with fresh parsley for added color and freshness.
