Chicken Pot Pie Casserole

By McLean

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 (16 oz.) package frozen mixed vegetables, thawed
• 1 3/4 cups chicken broth
• 1 can cream of chicken and broccoli soup
• 2 cups biscuit baking mix
• 1 1/2 cups milk
• 1 stick butter, melted

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray.

In a large bowl, combine chicken chunks, mixed vegetables, chicken broth and soups; mix well. Spoon into prepared baking dish.

In a medium bowl, whisk biscuit baking mix, milk, and butter until smooth then spoon over the top of the chicken mixture.

Bake 50 to 55 minutes, or until no pink remains in chicken and topping is golden.

NOTE: This can also be made in small round casserole dishes for individual pot pies. Adjust cooking time accordingly.