Chicken Vegetable Casserole

I’m always looking for ways of using leftover chicken, and this is a delicious faux pot pie. Chicken and vegetables are layered in a pan and baking mix is poured on top. Easy to make, and a big hit with the fellas!

  • 4 tablespoons butter
  • 2 cups fresh or frozen vegetables (I used fresh carrots, peas, and asparagus)
  • 1/4 cup onion, chopped
  • 1 cup shredded cheddar cheese
  • 2 cups baking mix (like Bisquick)
  • 1 1/2 cups milk
  • 1 1/2 cups chicken stock
  • 2 chicken stock cubes
  • 1 can (10.75 oz.) cream of chicken soup
  1. Preheat oven to 350º.
  2. Cut butter in pieces and place in the bottom of a 9″ x 13″ pan. Place in oven to melt.
  3. In a large bowl, mix the baking mix and milk. Set aside.
  4. In a medium bowl, mix the chicken stock, chicken stock cubes, and cream of chicken soup.
  5. Assemble casserole – add chicken to the casserole pan. Layer in vegetables, onion, cheddar cheese. Pour baking mix over the top, then soup/stock. Bake for 45 to 50 minutes until top begins to brown.
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