After finally recovering most of my strength that was drained from the broccoli cheddar soup ordeal, I was on a mission to make a dinner that was easy, cheap, filling, and delicious. I had been craving chicken pot pie lately so I decided to make a spin-off using refrigerated biscuits which turned out to be absolutely PERFECT!! If you weren't already aware, Sam's Club offers incredibly cheap and delicious whole rotisserie chickens for which you can use in meals throughout the week, which is where the chicken came from in this recipe. If you don't have enough chicken left over to make two cups, supplement with canned chicken. The idea here is
fast and easy, and fast and easy it was. I will DEFINITELY make this casserole again soon. There were very little leftovers and of course, it went wonderfully with a glass of white wine.
~Ingredients~
2 cans of Progresso Rich & Hearty Chicken Pot Pie Soup
1/4 tsp. thyme
1/4 tsp. ground black pepper
1/4 tsp. ground white pepper
1/4 tsp. garlic salt
1/4 tsp. McCormick's Original Chicken Seasoning
1 tsp. dried minced onion
1 (1lb) bag of frozen broccoli, cauliflower, and carrots (Normandy)
2 cups of cubed and cooked chicken
1 can of Grands biscuits
~Instructions~
1. Preheat oven to 375.
2. In a large saucepan, mix together the soups, spices, vegetables and chicken. Heat over medium-high, stirring frequently, until it just begins to boil. Reduce heat and cook for another 5 minutes.
3. Pour into an ungreased 9x13" baking dish.
4. Cut the biscuits into 1/4s and line along the pan and in the middle.
5. Bake for 20 minutes until biscuits are beautiful and golden brown. YUM!!!!
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