Lazy Chicken Pot Pie Casserole

 

Growing up in the 70’s, my first CPP was the frozen tv dinner one from Swanson. It was good except for the gross diced dehydrated chicken. I never had it after that until my late 40’s when my friend had me over for lunch and served the one from the Pioneer Woman. It.was.amazing. Again, I didn’t have it until now because I’ve been craving it. I’m having some health issues so I need VERY easy prep recipes so I made this up. It’s delish!!!! 

Lazy Chicken Pot Pie Casserole

Ingredients:

16 oz (1pound) precooked shredded chicken from the deli (or shred yourself, about 3 cups)

2 cans Cream of chicken soup

1 (12 oz) bag frozen peas and carrots

1 can jumbo biscuits

1 cup milk

Thyme

All purpose grilling seasoning (yellow color-see notes)

Dried chives (optional)

Salt and pepper

Directions:

1. Preheat oven to 375°.

2. Pour cans of soup, milk, thyme, all purpose seasoning, salt and pepper into a 9x13 baking dish and mix well.

3. Add chicken and bag of peas and carrots, mix well.

4. Cut biscuits into 4’s and add on top of the chicken mixture. Then sprinkle with dried chives (optional).

5. Bake for 25-30 minutes (watch to make sure biscuits don’t burn). Remove from oven, cover with foil and bake another 10 if it looks like the middle isn’t creamy.

6. Serves 4-6.

NOTES: I don’t measure my seasonings. If you don’t have the all purpose seasoning you can use turmeric along with the thyme and salt and pepper. You could also add in a can of drained and rinsed diced potatoes.

Lazy Chicken Enchiladas made in a bag

 Lazy Chicken Enchiladas made in a bag

This is so quick and easy to make! Just throw it all in a zip bag, mix, pour in a dish and bake in the oven!

Ingredients

2 cups cooked, shredded chicken breast

12 corn tortillas, torn or ripped into bite-sized pieces

1 large (28oz) can of green chili enchilada sauce

2 cups shredded Mexican blend cheese

Dried chives (optional)

1 large (gallon-sized) Ziploc bag.

(See note for additional add in ideas)

Instructions

1. LAYER the shredded chicken, torn tortillas, and enchilada sauce inside the gallon-sized Ziploc bag.
2. Seal the bag and shake or massage it until all tortilla pieces and chicken are thoroughly coated in the sauce. (it mixes easier if you layer in step #1).
3. Pour a layer of the mixture into the bottom of a greased 9x13 casserole dish.
4. Sprinkle a layer of shredded cheese over the chicken mixture. Repeat the layering process 1-2 more times until you’ve used all the chicken mixture. Sprinkle dried cloves on top if using.
5. Place in a preheated oven at 400° for approximately 25-30 minutes, or until the cheese is melted and the sauce is bubbly.
6. Serves 4-5. 

NOTE: You can add in things like green chilis, jalapeno, black olives, onions, beans, salsa, etc. Also put some sour cream, diced tomatoes and shredded lettuce on top. So many options!