Monday, January 22, 2007

Chicken Pot Pie Casserole

Recall as a kid the Swanson Chicken Pot Pie you were served in their aluminum container and thinking they were the best thing in the world. Know what’s taste better - one made from scratch in your own kitchen.

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 package (16 ounces) frozen mixed vegetables, thawed
1 can (14 1/2 ounces) ready-to-use chicken broth
1 can (10 3/4 ounces) condensed cream of chicken and broccoli soup
2 cups biscuit baking mix
1 1/2 cups milk
1/2 cup (1 stick) butter, melted

Preheat the oven to 350°F. In a large bowl, combine the chicken chunks, mixed vegetables, chicken broth, and soups; mix well. Spoon into a 9" x 13" baking dish that has been coated with nonstick cooking spray. In a medium-sized bowl, whisk the biscuit baking mix, milk, and butter until smooth and spoon over the top of the chicken mixture. Bake for 50 to 55 minutes, or until no pink remains in the chicken and the topping is golden.

Note: This can also be made in small round casserole dishes for individual pot pies if you are nostalgic for the good old Swanson days.

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